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Cooking
Beef Bourguignon (Beef Burgundy)
· 4 servings
Prep your ingredients
First, cut the bacon into larger chunks, the beef into roughly 5 cm cubes, the onion into half-moons and the carrot into rounds. Pat each piece of meat dry thoroughly with paper towel.
Brown everything
Fry the bacon in oil until golden brown, then remove it. In the same fat, brown the beef in batches, making sure to cook it in just a single layer each time. Remove the meat too, then brown the onion and carrot in the same pan.
Add the wine, herbs and tomato purée
Return the meat and bacon to the pot, add the spices and herbs, stir in the tomato purée, then pour in the wine and port. Add a little water (or, even better, beef stock if you have some) and leave to simmer gently for about 2.5 hours.
Braise and serve with baguette
You can braise it covered with a lid on the stovetop or in the oven. Serve with a fresh baguette or another great crusty bread.