Mains · Finnish

Boeuf Bourguignon

Name: Boeuf Bourguignon
Cook time: 75 min
Total time: 75 min
Yield: 6 servings
Cuisine: Finnish
Ingredients: 800 g beef topside; 1 pkt Finnish bacon 150 g; 4 onion or 10 pearl onions 375 g; 2 carrots; 1 rs button mushrooms 200 g · fresh; 4 dl red wine or beef stock; 2 garlic cloves; 0.5 dl tomato paste; 0.5 tsp black pepper; 2 bay leaves; 1.5 tsp dried thyme; 2 tbsp fresh thyme; 1.5 tsp salt

A beloved classic of French cuisine, boeuf bourguignon charms with its rich flavor. The flavor of this tender stew only deepens the longer it is allowed to simmer.

Smarrig Kitchen2y

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Dice the meat and slice the bacon into strips. Cut the peeled onions into wedges. Slice the carrots and halve the button mushrooms.
2
Brown the bacon in a pan, then brown the meat cubes in small batches in the fat released from the bacon. Transfer the meat to a stew pot. Briefly sauté the onions in the fat as well, and add them to the pot along with the carrots and button mushrooms. Deglaze the pan with a splash of water and pour into the pot. Add the red wine or beef stock, minced garlic cloves, tomato paste, and spices to the pot.
3
Let the stew simmer covered over low heat for 1–2 hours, or until the meat is tender. Add more liquid if necessary and check the seasoning. Serve the Beef Bourguignon with boiled potatoes or rice.