My take on boeuf bourguignon


I totally underestimated the amount of work that goes into a boeuf bourguignon. Tedious hours spend preparing the  onions and meat, frying everything individually and adding the herbs and stock at exactly the right time. It’s just too much for me. Really. I don’t think I’ll make this again.

That being said, this was without a doubt the best plate of food I ever had (hence only the photo of the pot, it was licked clean in a flash and no time for plated photos). If I could choose my last meal, this would be it. So if you’re up for hard work that really pays off, make this – it is truly incredible.


1 onion, chopped

2 teaspoons garlic

250 g bacon, chopped

12 whole baby onions

1 kg beef chuck, cut into cubes

60 ml flour

300 ml beef stock

300 ml dry red wine

1 teaspoon thyme

1 teaspoon oregano

250 g brown mushrooms, halved


  1. Fry the chopped onion, garlic and bacon in a splash of oil. When the onions are golden brown, remove it from the pot and set aside.
  2. Fry the baby onions in the oil made by the bacon until brown. Remove from pot and set aside.
  3. Add some oil to the pot and brown the meat on all sides. You can salt to taste. Sprinkle the flour over the meat and fry until the flour turns brown. Slowly add the beef stock.
  4. After 5 minutes, add the herbs, red wine and onion and bacon mixture. Simmer for 2 hours with the lid on and add half a cup of boiling water. Simmer for another hour.
  5. Add the mushrooms and baby onions and let it simmer for another 4 hours.
  6. Serve with a crusty slice of bread – it goes really well with ciabatta.

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