Beef Bourguignon (France)
Beef bourguignon is a French beef stew braised in red wine, often red Burgundy, and beef stock.
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Cooking tools:
- Dutch oven
- Kitchen scale
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Wooden spoon
- Tongs
- Butcher's twine
- Plate
Ingredients
- Olive oil – for cooking
- 1kg braising beef, cut into 3cm pieces – shin or cheek are best
- 2 tbsp plain flour, plus extra to dust
- 250g bacon lardons
- 150g button mushrooms
- 2 tbsp butter
- 250g button onions or shallots, peeled but left whole
- 1 onion, chopped
- 4 garlic cloves, finely chopped
- 3-4 tbsp brandy
- 750ml bottle of red wine – make it a good one!
- 2 large carrots, peeled and cut into chunks
- Bay leaf, fresh parsley and thyme sprig, tied together with string
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