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    Boeuf Bourgignon

    Boeuf Bourgignon | Philips Chef Recipes

    Enjoy the intense flavors of this traditional French stew.

    Servings: 6 persons, Preparation time: 20 minutes, Cooking Time: 120 minutes

    Ingredients:

    • 3 strips bacon, cut in to 1cm pieces
    • 600 gram of beef, cut into 3cm cubes
    • Sea salt, to taste
    • fresh ground pepper, to taste
    • 2 tablespoons olive oil
    • 2 onions, finely chopped
    • 2 carrots, finely chopped
    • 2 tablespoons plain flour
    • 100 millilitre of cognac
    • 300 millilitre red wine (Burgundy)
    • 300 millilitre of beef stock
    • 2 tablespoons of beef demi-glace
    • 1 tablespoon of tomato paste
    • 4-6 cloves garlic, minced
    • 1 bay leaf
    • 50 grams of butter
    • 250 grams of white button mushrooms, quartered
    • 200 grams of pearl onions
    • 3 tablespoons finely chopped parsley

    Directions:

    • Melt 2 tablespoons butter, add mushrooms and sauté until browned, about 5 minutes at 175°C.
    • Add the pearl onions and cook, stirring until lightly browned, for 3 minutes at 175°C.
    • Add ½ cups water, cover and cook at 175°C for 3 minutes until onions are softened.
    • Transfer the mushrooms and onions to bowl and set aside.
    • Sauté the bacon for 3 minutes at 175°C until browned, but not crisp.
    • Transfer to paper towels.
    • Pat the beef cubes dry and season with salt and pepper.
    • Add the beef and brown on all sides for 8 minutes at 175°C.
    • Transfer meat to bowl and set aside.
    • Add chopped onions and carrots to the pan and sauté for 5 minutes at 175°C until the onions are lightly browned.
    • Reduce heat to 130°C, sprinkle the flour on top and cook for 2 minutes using the stirrer. Once the flour is incorporated, return the bacon and meat along with any juices to the pan.
    • Add the cognac, wine, stock, demi-glace, tomato paste, garlic, bay leaf and salt/pepper to taste. Bring to simmer for 90 minutes at 110°C until meat is fork-tender and the stew is the consistency of thick cream. Discard bay leaf if desired.
    • When ready to serve, stir the mushrooms, pearl onions and a tablespoon of parsley into the stew. Season to taste, transfer to large bowl and garnish with remaining parsley. Serve immediately.
    • Chef’s tip: Fingerling potatoes make a great side dish.
    Boeuf Bourgignon | Philips Chef Recipes