Oven-Baked Beef Bourguignon
Aromatic beef baked in wine and stock, with vegetables and bacon. A classic that makes an impression.
Ingredients
Meat and vegetables
- beef (stewing beef, shoulder, or cheeks)500 g
- smoked or cooked bacon350 g
- carrots2 szt.
- large onion1 szt.
- celery stalk3 kawałki
- garlic3 ząbki
Liquids and seasoning
- beef stock500 ml
- red wine (Merlot)500 ml
- tomato paste2 łyżki
- salt1 łyżeczka
- pepper¾ łyżeczki
- bay leaves3 szt.
- wheat flour (for coating the meat)3 łyżki
Instructions
- 1
Starting with a cold pot, render the bacon and set it aside for later.
- 2
Cut the beef into roughly 2 cm cubes and coat in flour.
- 3
Brown the meat in the bacon fat until golden.
- 4
Add the carrot, onion, and celery, and cook for about 2 minutes.
- 5
Add the garlic and tomato paste, sauté briefly.
- 6
Add the salt, pepper, and bay leaves.
- 7
Pour in the stock and wine.
- 8
Cover and bake for 2 hours at 170°C.
- 9
Toward the end, add the reserved bacon and stir in.
Tip
Browning the meat well at the start builds the flavor of the whole dish.
Common mistake
Not browning the meat enough will give a less deep flavor and a duller sauce color.
Serving suggestion
Great with mashed potatoes, bread, or pasta.
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Recipe video
