Beef Bourguignon Provencal Recipe

Name: Beef Bourguignon Provencal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds stewing beef (2Kg) gravy beef or oyster blade chopped into 11/2 inch cubes; 2 ounces butter (60 grams); 1/2 pound bacon (250 grams) in one piece chopped into 1/2 inch dice; 2 tablespoons flour, unbleached all-purpose; 2 cups red wine (500ml) full bodied red; 1 cup beef stock (250ml); 1 each beef bouillon cubes or 125 ml of beef demi glaze; 4 each shallots (or use small pickling onions) - finely chopped; 3 cloves garlic finely chopped; 2 tablespoons tomato paste; 1 each bouquet garni 3 bay leaves,5 parsely stalks and 2 sprigs thyme tied together with string; 14 small onions peeled but left whole with root end intact; 1/2 pound mushrooms, button (250 grams) left whole; 3 tablespoons italian parsley chopped

Servings: persons

5 pounds stewing beef (2Kg) gravy beef or oyster blade chopped into 11/2 inch cubes
2 ounces butter (60 grams)
1/2 pound bacon (250 grams) in one piece chopped into 1/2 inch dice
2 tablespoons flour, unbleached all-purpose
2 cups red wine (500ml) full bodied red
1 cup beef stock (250ml)
1 each beef bouillon cubes or 125 ml of beef demi glaze
4 each shallots (or use small pickling onions) - finely chopped
3 cloves garlic finely chopped
2 tablespoons tomato paste
1 each bouquet garni 3 bay leaves,5 parsely stalks and 2 sprigs thyme tied together with string
14 small onions peeled but left whole with root end intact
1/2 pound mushrooms, button (250 grams) left whole
3 tablespoons italian parsley chopped

1
Mix the wine, stock, demi-glace (or use a stock cube), tomato paste & garlic in a glass measure and set aside.
2
Tie the herbs together with kitchen string to make a bouquet garni.
3
In a large, flame-proof, heavy bottomed casserole...
4
Heat butter and fry bacon (kaiserfleisch) until crisp remove & set aside.
5
Brown the beef cubes well (most important to develop rich flavour) in batches (do not crowd) and set aside on a plate dont worry about the bottom of the casserole if it is starting to stick.
6
It's that fond that will deliver the flavour.
7
Return all the beef to the casserole and sprinkle in the flour stir for few moments or until you can no longer see any specks of white flour.
8
Pour in the liquids and garlic.
9
Add the chopped shallots and herbs and good grind of pepper
10
Bring to the boil & reduce heat to a low simmer; pop on the lid and simmer for 1 3/4 hours.
11
Brown the whole onions in a skillet with a knob of butter; add to casserole and continue cooking for a further half hour.
12
Brown the mushrooms in a skillet with a knob of butter and mushrooms and cooked kaiserfleisch (bacon) to casserole; - cook for 15 minutes or so uncovered.
13
Taste and adjust seasoning with salt if needed.
14
Serve with egg noodles or dry roasted potatoes and crusty bread and a glass of the same red wine that you used to cook the beef.

2050

kcal

Calories

137

Fat

Carbs

182

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 pounds stewing beef (2Kg) gravy beef or oyster blade chopped into 11/2 inch cubes, 2 ounces butter (60 grams), 1/2 pound bacon (250 grams) in one piece chopped into 1/2 inch dice, 2 tablespoons flour, unbleached all-purpose, and more.

Yes, Beef Bourguignon Provencal falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Bourguignon Provencal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions