Ingredients

Beef550-650g
Onion (diced)1 pc
Shallot6 pcs
Carrot440g
Celery (diced)100g
Tomato paste60g
Full-bodied red wine400ml
Beef stock250ml
Butter (softened)50g
Fresh thyme3g
Salt3g
Oil20ml
WaterSome
Black PepperAn appropriate amount

Method

Clean the beef and cut into cubes of side 3 cm.
Preheat 6L Dutch Oven with a little oil; sear the beef and set aside. Then add in softened butter and sauté the diced onion, celery and shallot.
Continue frying until the onion turns translucent. Then add in tomato paste, stir thoroughly and cook for three minutes.
Add the red wine and cook until the wine is reduced by 2/3. Then add in carrot, beef and fresh thyme, together with beef stock and water; covering the pot and cook until it boils.
Turn to a low heat and simmer for another 90 minutes. Season with salt and black pepper. Serve.
Clean the beef and cut into cubes of side 3 cm.
Preheat 6L Dutch Oven with a little oil; sear the beef and set aside. Then add in softened butter and sauté the diced onion, celery and shallot.
Continue frying until the onion turns translucent. Then add in tomato paste, stir thoroughly and cook for three minutes.
Add the red wine and cook until the wine is reduced by 2/3. Then add in carrot, beef and fresh thyme, together with beef stock and water; covering the pot and cook until it boils.
Turn to a low heat and simmer for another 90 minutes. Season with salt and black pepper. Serve.

Amway Queen™ 6L Dutch Oven

Watch Cooking Video

Tips for Picking Red Wine

Beef Bourguignon is a French classic cuisine; its easy recipe enables you to prepare a flavorful stew even you are a beginner to cooking. A wise choice of red wine is important as the tannins in full-bodied wine pair well with beef and strongly flavored dishes, helping to soften the fat in the meat. Full-bodied red wines such as Zinfandel, Pinot Noir and Cabernet Sauvignon are your good choices.

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