Beef Bourguignon with Bacon

Main Dishes | World cuisine

⏳ Time

4 hours 25 minutes

🥕 Ingredients

🍽️ Servings

Description

For this recipe, it's best to use young red wine.

Ingredients

Beef - 2 lbs
Bacon - 8.8 oz
Olive Oil - 1 tablespoon
Onion - 1 piece
Carrot - 1 piece
Salt - 1 teaspoon
Ground Black Pepper - ¼ teaspoon
Wheat Flour - 2 tablespoons
Rosé Dry Wine - 25 fl oz
Campbell's Beef Broth - 17 fl oz
Passata Tomato Sauce - 1 tablespoon

Step by Step guide

Step 1

Drop thinly sliced bacon into boiling water and cook for ten minutes. Drain the broth and dry the bacon. Preheat the oven to 392°F, meanwhile, sauté the boiled bacon in olive oil for 2–3 minutes. Place it on a separate plate, and in the remaining fat, add the meat cubes that have been dried with a paper towel. They won't all fit, so divide them into two batches. Brown the meat on all sides. Set aside on the plate with bacon. In the remaining fat in the pan, sauté the finely chopped onion and carrot until golden.

Step 2

Transfer all prepared ingredients (vegetables, meat, and bacon) to a heatproof dish. Add salt and pepper, and mix well. Sprinkle the contents with flour and mix again. Place in the preheated oven for 4 minutes. After that, mix again and keep in the oven for another 4 minutes. Switch the oven to 320°F.

Step 3

Remove the dish, pour in the wine, beef broth, and add the tomato paste. Stir and bring to a gentle boil on the stove. Then cover with a lid and place in the lower section of the oven. The meat should simmer for 2.5–3 hours on low heat.