Beef Bourguignon

Updated at: Thu, 17 Aug 2023 00:12:35 GMT

Step 1

Dry the beef chunks thoroughly with paper towels after bringing them to room temperature. Ensure to remove excess blood and liquid.

Step 2

Season with salt and pepper generously

Step 3

Heat a stock pot to medium-high heat with olive oil

Step 4

Place meat chunks in small portions, searing both sides without too much stirring. Ensure that the pot is not crowded, cook in batches.

Step 5

Once browned, remove meats and juices to a separate bowl.

Step 6

Add onion and fry until softened.

Step 7

Add flour and stir until coated

Step 8

Add in wine to deglaze the pot, stirring until mixed thoroughly with the onion and boiling.

Step 9

Add carrots, thyme, parsley and rosemary to the mix. If the sauce thickens too much, add in water to dilute.

Step 10

Stir in the meat chunks and beef concentrate.

Step 11

Leave the mixture simmering on medium-low heat. Add in chilli powder and any additional herbs to your liking.

Step 12

Leave the mixture simmering for 1.5-2 hours until meat is tender and carrots are soft.

Step 13

Stir in ketchup (optional) for added colour while mixture is simmering.

Step 14

Finely chop a few sprigs of parsley and serve.

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