Searing the Meat
In a casserole dish, heat the oil and brown the beef cubes on all sides. Set aside.
Brown the Bacon and Vegetables
In the same casserole dish, add the bacon, onions, and garlic. Brown for 5 minutes. Add the carrots and stir.
Deglaze with Red Wine
Return the meat, then pour in the red wine. Boil for 5 minutes to evaporate the alcohol.
Add the Broth and Herbs
Pour in the broth, add the bouquet garni, season with salt and pepper. Cover and simmer for 2 hours over low heat.
Cook the Potatoes
Add the potatoes and continue cooking for another 30 to 40 minutes, until tender and the meat is tender.
Finish and Serve
Remove the bouquet garni, sprinkle with fresh parsley, and serve piping hot.
See next page
Tip for making this recipe easier
Prepare the dish the day before: reheated the next day, it will be even better because the flavors will have infused well.
Ingredient swaps
You can replace the potatoes with button mushrooms for a more classic version of beef bourguignon.
Cooking tip
Use a cast iron casserole dish for gentle, even cooking, or opt for a 320°F (160°C) oven bake for 3 hours for even more tender meat.
ADVERTISEMENT
