French · France
Modern Boeuf Bourguignon with a Twist
A contemporary version of the classic French dish with added herbs and a richer sauce.
Ingredients
Method
- Season the beef chuck with salt and pepper. Dredge in flour.
- In a large pot, heat olive oil and brown the beef in batches.
- Add chopped onions, carrots, and garlic to the pot, and cook until softened.
- Stir in tomato paste and cook for 2 minutes.
- Pour in red wine, beef broth, thyme, bay leaf, rosemary, and parsley. Bring to a simmer.
- Add cubed bacon and mushrooms to the pot.
- Cover and simmer on low heat for 2.5 to 3 hours, until the beef is tender.
- Serve with boiled potatoes and crusty bread.
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.
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