Easy Boeuf Bourguignon
Servings 4 to 6 servings
My Easy Boeuf Bourguignon is a simpler version of the classic French beef in red wine dish, perfect for relaxed entertaining or family meals.
Ingredients
- 3 tablespoons mild olive oil (or any mildly-flavoured vegetable oil)
- 1
large onion, peeled and finely chopped
- 1½ pounds chuck, braising or stewing beef, cut in chunks roughly an inch (2.5 cm) square
- 2 tablespoons flour
- a pinch of salt
- ¼ teaspoon freshly ground pepper
- 1 cup
mushrooms, cut in quarters or sliced depending on their size
- 3 to 4 carrots peeled and cut in batons about 3 inches long
- 1 cup good red wine
- 1 cup of beef stock
- 2 tablespoons tomato puree or tomato paste
- 1 teaspoon dried Herbes de Provence
- 2 teaspoons Worcestershire sauce
To thicken the sauce, if necessary
- 1 tablespoon corn flour
- 2 tablespoons water
Instructions
- You need a large pan or casserole with a lid that goes from stove top to oven.
- Preheat the oven to 325°F or 170°C (160°C for fan ovens).
- Heat 2 tablespoons of the oil in a large oven-safe casserole with a lid over medium heat.
- Sauté the onion until it begins to become translucent, but do not let it brown.
- Add the mushrooms and cook for a minute or so.
- Mix the flour, salt and pepper together and put it in a bag.
- Add the beef cubes, working in batches if necessary, shaking to coat the cubes with the flour mixture.
- Add the flour coated beef cubes to the onion in the pan, adding a bit more oil if necessary.
- Brown the meat, stirring constantly, for two or three minutes. You may need to do this in batches.
- Stir in the beef stock and the red wine.
- Add the tomato puree or paste and herbs and stir together thoroughly.
- Add the carrots and stir through.
- Place the casserole in the oven and cook for an hour and a half, stirring every half hour. Turn the heat back to 300°F or 150°C if the sauce begins to thicken too quickly.
- Remove the casserole from the oven.
- Depending on the water content of your vegetables and the meat you have used, the sauce may need adjusting at this point. If the sauce is too thick you can add a bit more stock or red wine and stir through to loosen it. Should it be too runny, stir one tablespoon of corn flour in two tablespoons of water to make a runny paste and stir it through the sauce. Either way, return the casserole to the oven and cook for about five to ten minutes just to heat everything through.
- Remove the casserole from the oven again, taste the sauce for seasoning and add more salt and pepper if necessary.
- Leave the lid on the casserole and set it aside on a heat proof surface. Let the Boeuf Bourguignon rest for about 10 to 15 minutes.
- Serve over rice, mashed potatoes or couscous.
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