Ingredients: (for 6 servings)
1,5 Kg lean stewing beef, cut into cubes
4 carrots, sliced
4 medium yellow onions, chopped
1 herb bouquet (parsley, thyme and bay leaf)
1 bottle of red wine
100 g butter
100 g thick cut bacon, diced
1 table spoon peanut oil
salt, pepper to taste
Cooking time: 4 hours
Preheat the oven at 150 C.
Cut the meat into cubes and take away any fat.
Peel the onions, and chop them.
Heat a pan, add one table spoon of peanut oil and sear the meat little by little, in batches.
Transfer it to the iron cast pan once browned on all sides.
Add a little wine to the empty frying pan where you cooked the meat, add salt and pepper and let it bubble to release any caramelized bits from the pan then add this sauce to the ingredients in you iron cast pan.
Pour the bottle of red wine over the meat, add the herb bouquet and the sliced carrots, cover the pot and let it cook in the preheated oven for 2 hours.
Turn the heat off and let your Beef Bourguignon cool down and rest overnight.
The next day cook for another 2 hours in a preheated oven at 150 C. Add some wine if necessary.
Your Beef Bourguignon must cook for a total of 4 hours the more it cooks the better the meat.
If you prefer to cook it the same day it can be done but it will taste better if you cook it in two times.
The dish is done when the meat falls apart easily with a fork.
Traditionally Beef Bourguignon is served with boiled potatoes.