Beef Bourguignon for Two

A classic French stew, reimagined for an intimate dinner. Tender beef, melt-in-your-mouth vegetables, and a rich, deeply savoury red wine sauce create an unforgettable experience.

Ingredients

• Beef chuck: 300g, cut into 2.5cm cubes
• Onion: 1 medium, finely chopped
• Carrots: 2 medium, peeled and sliced into 1cm rounds
• Potatoes: 2 medium (Yukon Gold or similar), peeled and cut into 2.5cm cubes
• Dry red wine: 240ml (Burgundy or Pinot Noir recommended)
• Beef broth: 240ml
• Tomato paste: 1 tbsp
• All-purpose flour: 2 tbsp
• Garlic: 2 cloves, minced
• Fresh thyme: 2 sprigs
• Bay leaf: 1
• Olive oil: 2 tbsp
• Butter: 1 tbsp
• Salt: To taste
• Black pepper: Freshly ground, to taste
• Fresh parsley: 1 tbsp, chopped (for garnish)

Method

1. Sear the beef: Season the beef cubes generously with salt and pepper. Heat 1 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef in batches, ensuring not to overcrowd the pot, until browned on all sides. Remove the beef and set aside.
2. Sauté the vegetables: Add the remaining 1 tbsp of olive oil and 1 tbsp of butter to the pot. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the sliced carrots and minced garlic, and cook for another 3 minutes, stirring occasionally.
3. Create the base: Stir in the tomato paste and cook for 1 minute more. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to create a roux.
4. Deglaze and simmer: Gradually pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then add the beef broth, thyme sprigs, and bay leaf.
5. Combine and braise: Return the seared beef to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and simmer for at least 2 hours, or until the beef is very tender.
6. Add the potatoes: After 2 hours, add the cubed potatoes to the stew. Continue to simmer, covered, for another 30-45 minutes, or until the potatoes are tender.
7. Adjust seasoning: Taste the stew and adjust seasoning with salt and pepper as needed. Remove the thyme sprigs and bay leaf before serving.
8. Serve: Ladle the beef bourguignon into bowls and garnish with fresh parsley. Serve hot.

Chef's Note

For an even richer flavour, add a few slices of bacon or pancetta to the pot at the beginning, cooking until crispy before adding the onion. You can also add mushrooms during the last 30 minutes of cooking time.