Overnight Beef Bourguignon

    Overnight Beef Bourguignon


    8 people made this

    My version of this French classic beef stew, Beef Bourguignon calls for slow cooking on the stovetop and then letting the stew sit overnight.

    Serves: 6 

    • 60g butter
    • 3 tablespoons oil
    • 2 onions, quartered
    • 800g beef stewing steak or chuck steak
    • 1 bottle (750ml) red wine
    • Bouquet garni
    • salt and pepper to taste
    • 6 carrots, chopped

    Preparation:15min  ›  Cook:6hours30min  ›  Ready in:6hours45min 

    1. In a large pot or camp oven, heat the butter and oil over medium high heat. Saute the onions. Add the beef, browning in batches if necessary (don't overcrowd the pan, otherwise the beef won't brown).
    2. Remove the onions and the beef from the pot and deglaze with the wine (pour it all in), scraping the browned bits from the bottom of the pan. Return the beef and onions to the pot, along with the salt, pepper, bouquet garni and carrots.
    3. Simmer on medium low, covered, for four hours. Remove from heat, let cool and store in fridge overnight. The next day, simmer again for two hours.

    Bouquet Garni

    To make a Bouquet Garni, tie together with string - 2 stalks celery 3 bay leaves, 6 fresh parsley sprigs ¼ bunch fresh thyme

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