Beef Bourguignon Recipe

There is no better way to feed your soul and warm your bones then classic Beef Bourguignon. Chunks of tender beef simmered in a rich red wine sauce is slow cooked comfort.

INGREDIENTS

- Pancetta - Unsalted butter - Extra virgin olive oil - Beef stew meat - All purpose flour - Onion - Garlic - Tomato paste - Anchovy paste - Light brown sugar - Red wine - Beef stock - Soy sauce

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Set a large dutch oven or heavy bottomed pot over medium heat. Add the pancetta and cook until crisp and then remove from the pan.

INSTRUCTIONS

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Add the butter and olive oil to the pan. Toss the stew meat with the flour and add in a single layer to the pot.

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Season with salt and pepper. Don’t overcrowd the pan or the meat will steam instead of brown. Do this in two batches if necessary.

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Once the meat is well browned, remove from the pan and add the onion, garlic, salt and pepper.

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