Boeuf Bourguinon


My girl treated me to our first van stew. No steak in the world will ever beat slow cooked chuck roast! Normally watching Netflix during dinner time is a nono, but the Narcos binge night was planned before the stewy awesomeness…

6 ounces of bacon (thick dices)
3 tbsp olive oil
2 tbsp of butter
3 pounds stewing beef (chuck)
1 large onion
1 large carrot
2 garlic cloves
1 tbsp flour
1/2 bottle red wine
2 cups of beef stock
1 bay leaf
12 small white pearl onions
1 box of small mushrooms
salt and pepper to taste

Start by frying your bacon in a large casserole or dutch oven. While this fries chop up your onion, carrot and garlic cloves. Let your bacon fry until browned and then remove the bacon from the fat. Use this fat to fry the veggies you just chopped. While these fry chop your beef into bite size pieces and sprinkle over some flower, salt and pepper.

Remove everything in your pan, set aside and add olive oil to your casserole, let this heat up and add the flowered beef. Brown the chuck on all sides and add the browned veggies back into the casserole and cover everything with the wine. Allow the wine to evaporate some of the alcohol and add in the stock, bay leaf and (peeled) pearl onions. Cover and let sit for 2,5 hours (longer is fine too).

While this is all turning into stewy-goodness remove the stems from your mushrooms. In a frying pan heat up the butter and fry your mushrooms until golden brown. Remove the lid of your stew and add in your mushrooms, let simmer uncovered for another half and hour and serve with some boiled potatoes.

This is the perfect recipe for a rainy day!

Just let everything simmer while you sit back and relax with a book in the van.