French cuisine · Meat & Kebab

Bœuf Bourguignon

Beef braised in red wine with mushrooms and pearl onions.

Ingredients · for 6 servings

• 1 kg beef
• 750 ml red wine
• 250 g mushrooms
• Pearl onions
• Carrots
• Thyme, bay leaf

Instructions

1. Cut the beef into 4 cm cubes, pat dry, season with salt and pepper and sear in hot oil in batches.
2. Cut the carrots into slices and roast briefly with the onions; return the beef.
3. Deglaze with the red wine, add thyme and bay leaf and braise covered at gentle heat for 2.5–3 hrs until the beef is butter-tender.
4. Quarter the mushrooms and sear well; glaze the pearl onions in butter.
5. Add mushrooms and pearl onions to the stew and let steep for another 10 min.
6. Reduce or lightly thicken the sauce if needed, season and serve with baguette or potatoes.