Easy Boeuf Bourguignon - French Beef Stew Recipe

Ingredients

• 600 g chick steak
• 3 slices bacon
• 3 carrots
• 1 onion
• 3 garlic cloves
• 2 tbsp flour
• 1 tbsp tomato paste
• 500 ml beef stock
• 1 cube beef stock
• 2 cups red wine
• pearl onions
• 2 bayleaf
• parsley
• 1 tbsp butter
• 200 g button mushroom
• salt and pepper to taste

Equipment Needed

• 1 cast iron pot with lid

Instructions

1. Add olive oil and bacon to a cast iron pot and cook until crisp on the edges.
2. Remove and set aside.
3. Add chopped carrots and onions and fry until onions are translucent.
4. Add minced garlic and fry for a few minutes.
5. Remove and set aside.
6. Add beed cut in cubes and fry until sealed.
7. Return the carrots, onions and also add the pearl onion.
8. Add flour, season with salt and pepper, mix and fry for a few minutes.
9. Add red wine, beef stock, crumble and sock cube crumbled.
10. Add one generous tbsp of tomato paste, chopped parley and bayleaf.
11. Cover and cook on medium low for about 3 hours so liquid reduces.

Prepare the mushrooms

1. When 15 minutes left on the timer cook the mushrooms in a separate pan.
2. Add butter and chopped mushrooms seasoned with salt to tase.
3. Set aside.
4. Check the pot. Meat should be breaking easily with a fork and carrots should have some firmness to it.
5. Remove and strain the liquid.
6. In a separate pot reduce the liquid to about half on high.
7. It should take about 10 minutes or until the liquid coats the back of a spoon.
8. Return the liquid to the pot with beef, add mushrooms and bacon.
9. Cook for a few minutes.

Watch It Made