Oven-Baked Beef Bourguignon (ultra-tender and easy)
by Tavolino
A classic French dish revisited for oven cooking, ensuring incredibly tender beef and a rich, smooth sauce with minimal effort.
Ingredients
- bacon lardons 200 g
- beef chuck roast, cut into 4 cm pieces 1.2 kg
- large onion, sliced 1
- whole garlic cloves, smashed 2
- carrots, sliced into rounds 2
- butter 30 g
- tomato paste 2 tbsp
- flour 2 tbsp
- red wine, such as Pinot Noir 75 cl
- bouquet garni (thyme, bay leaf, parsley) 1
- beef broth 120 ml
- olive oil (for the garnish) 2 tbsp
- button mushrooms, cleaned and halved or quartered 250 g
- small shallots 3
- butter (for the garnish) 25 g
Preparation
- 1
Preheat your oven to 160°C.
- 2
In an oven-safe Dutch oven, brown 200 g of bacon lardons over high heat.
- 3
Add 1.2 kg of beef cut into 4 cm pieces and brown well on all sides.
- 4
Incorporate 1 large sliced onion, 2 smashed garlic cloves, and 2 sliced carrots.
- 5
Add 30 g of butter and sauté everything for a few minutes.
- 6
Sprinkle with 2 tbsp of flour and stir well for 2 minutes.
- 7
Add 2 tbsp of tomato paste.
- 8
Pour in 75 cl of red wine and 120 ml of beef broth.
- 9
Add 1 bouquet garni, season with salt and pepper.
- 10
Cover the Dutch oven and bake for 3 hours of slow cooking.
- 11
Meanwhile, sauté 250 g of mushrooms and 3 shallots in 2 tbsp of olive oil and 25 g of butter.
- 12
Add this garnish to the Dutch oven 30 minutes before the end of cooking.
- 13
Serve hot; the meat should be melt-in-the-mouth tender.