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Rough Beef Bourguignon
A no‑fuss, Australian‑style take on classic beef bourguignon. Tender chuck, smoky bacon, plenty of onions, carrots, leeks and mushrooms simmered in red wine and beef stock for a rich, comforting stew. Perfect for a cold night and even better the next day.
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Cost Breakdown
Critical Success Points
- • Dusting and browning the beef cubes
- • Deglazing the pot with red wine and scraping the fond
- • Oven braising for 2 hours at 325°F
- • Reducing the sauce to the proper thickness
Safety Warnings
- • Handle raw beef with separate cutting board and wash hands thoroughly.
- • Use oven mitts when handling the hot Dutch oven.
- • Be careful when deglazing with hot wine – steam can cause burns.
- • Sharp knives can cause cuts; cut away from your body.
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