INGREDIENTS
1.5kg beef chuck or oyster blade, cut into large cubes
2 carrots, peeled and sliced
2 onions, chopped
3 garlic cloves, minced
2 tbsp all-purpose flour
750ml of red Burgundy wine (or a good-quality dry red wine)
500ml beef stock
2 tbsp tomato paste
1 bouquet garni (a bundle of thyme, parsley, and bay leaf)
200g button mushrooms, halved or quartered
200g pearl onions, peeled
METHOD
1. Pat the beef cubes dry with paper towels to help them brown better. Season generously with salt and pepper.
2. Heat 2 tbsp of olive oil in a large pot. Sear the beef in batches until browned on all sides. Remove and set aside.
3. Add carrots and onions to the pot, cooking until lightly browned. Stir in the garlic and cook for 1 minute.
4. Return the beef to the pot. Sprinkle with flour and stir well. Cook for 2-3 minutes to coat the meat.
Slowly pour in the wine, scraping the bottom to deglaze. Add beef stock to ensure the meat is covered.
Stir in tomato paste and add the bouquet garni.
5. Bring to a boil, then reduce the heat to low. Cover and let it simmer gently until the beef is tender.
6. In a pan, melt butter and sauté mushrooms until golden. Remove and set aside. In the same skillet, cook pearl onions until lightly caramelised.
7. When the beef is tender, remove the bouquet garni. Stir in the mushrooms and pearl onions and cook for another 10 minutes. Adjust seasoning with salt and pepper.
Serve with spaetzle (egg pasta).
BEST WINE MATCH WITH BOEUF BOURGUIGNON
We love Tempranillo's rustic fruit mix for this dish, but anything from the Cabernet family will satisfy here.