Oven-Baked Beef Bourguignon
Aromatic beef baked in wine and stock, with vegetables and bacon. A classic that makes an impression.
Prep time
30 min
Cook time
2 godz.
Total
2 godz. 30 min
Servings
4
Difficulty
Średni
Ingredients
Meat and vegetables
- 500 gbeef (stewing beef, shoulder, or cheeks)
- 350 gsmoked or cooked bacon
- 2 szt.carrots
- 1 szt.large onion
- 3 kawałkicelery stalk
- 3 ząbkigarlic
Liquids and seasoning
- 500 mlbeef stock
- 500 mlred wine (Merlot)
- 2 łyżkitomato paste
- 1 łyżeczkasalt
- ¾ łyżeczkipepper
- 3 szt.bay leaves
- 3 łyżkiwheat flour (for coating the meat)
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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