BOEUF BOURGUIGNON

180 mins 180 mins
8 people 8 people
Medium Medium
Rich, comforting and savoury, this French classic is layered with flavour and definitely worth the wait.
BOEUF BOURGUIGNON
Ingredients
  • 1.2kg beef chuck
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 tsp salt
  • Black pepper
  • 5 bay leaves
  • 3 stalks thyme
  • 2 cups red wine
  • 3 cups beef stock
  • 200g lardons
  • 4 carrots
  • 5 cloves garlic
  • 1 cup dried borlotti beans
  • 1 bundle black kale
  • 18 small red onions
  • 2 tbsp chopped parsley
Procedure
  1. Soak beans in cold water for 6 hours.
  2. Cut the meat into small pieces of about 2x2 cm.
  3. Peel the onions and carrots and dice the carrots into small cubes.
  4. Put butter and olive oil in a big frying pan, add the meat and fry to a golden brown. Add the carrots, garlic, beans and onions, fry quickly and then pour in the stock and the wine.
  5. Bring to the boil, add the bay leaves, then cook in a preheated oven for at least 2 to 3 hours.
  6. The meat should be tender and loose – almost falling apart.
  7. When there are 20 minutes left, put in the black kale and let it simmer in the juices.
  8. Season with salt and pepper to taste. Sprinkle the parsley on top.

TO SERVE

Serve with potato purée.

Chef's Secret
To reach peak savoury levels with a slow-cooked boeuf bourguignon, reduce the temperature and leave in the oven to cook overnight.

THERE IS MORE TO DISCOVER

AEG Videos
AEG Videos

VIDEOS

For the latest updates, warranty details and more, register your appliance today.
AEG Recipes
AEG Recipes

RECIPES

We'd love to know what you think about AEG, so why don't you leave us a review!
AEG Technology
AEG Technology

TECHNOLOGY

Use our document search to find manuals or product sheets.

compare channel adviser image