Beef Bourguignon

Ingredients

While the French Beef Bourguignon traditionally uses red wine as a key ingredient, our Bosnian adaptation incorporates a local red wine, giving it a unique twist. Additionally, we have added a touch of Bosnian spices to enhance the flavors and make it more suitable for the Bosnian palate. We alse have the original recipe for Beef bourguignon, so you can check it out.

• 1.5 kg (3.3 lbs) beef, cut into chunks 1.5 kg (3.3 lbs) beef, cut into chunks
• 200 g (7 oz) bacon, diced 200 g (7 oz) bacon, diced
• 2 onions, chopped 2 onions, chopped
• 3 carrots, sliced 3 carrots, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 250 ml (1 cup) Bosnian red wine 250 ml (1 cup) Bosnian red wine
• 500 ml (2 cups) beef broth 500 ml (2 cups) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 10g (Sugars: 3g)
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a large oven-safe pot, heat the vegetable oil over medium heat.
3. 3.
   Add the bacon and cook until crispy. Remove the bacon and set aside.
4. 4.
   In the same pot, add the beef chunks and brown them on all sides. Remove the beef and set aside.
5. 5.
   Add the onions, carrots, and garlic to the pot. Sauté until the vegetables are softened.
6. 6.
   Sprinkle the flour over the vegetables and stir well to coat.
7. 7.
   Return the beef and bacon to the pot. Pour in the red wine and beef broth.
8. 8.
   Stir in the tomato paste, bay leaves, thyme, paprika, salt, and pepper.
9. 9.
   Cover the pot and transfer it to the preheated oven.
10. 10.
    Let it cook for 2.5 to 3 hours, or until the beef is tender.
11. 11.
    Remove the pot from the oven and skim off any excess fat from the surface.
12. 12.
    Serve the Bosnian-style Beef Bourguignon hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or stewing beef, for the best results.
• Bosnian red wine — Opt for a full-bodied red wine from Bosnia, such as Vranac or Blatina, to add depth of flavor to the dish.
• Bacon — Use thick-cut bacon for a smoky and rich taste.
• Tomato paste — Look for a high-quality tomato paste to enhance the sauce's richness.
• Fresh parsley — Chop the parsley just before serving to retain its vibrant color and fresh flavor.

Tips & Tricks

• For a richer flavor, marinate the beef in the red wine overnight before cooking.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and stir it into the dish during the last 15 minutes of cooking.
• Serve the Bosnian-style Beef Bourguignon with crusty bread or mashed potatoes to soak up the delicious sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors will further develop.

Serving advice

Serve the Bosnian-style Beef Bourguignon hot, accompanied by a side of mashed potatoes or crusty bread. The tender beef and flavorful sauce make it a perfect main course for a cozy family dinner or a gathering with friends.

Presentation advice

Garnish the Bosnian-style Beef Bourguignon with a sprinkle of fresh parsley to add a pop of color. Serve it in a deep, rustic bowl or on a large platter, allowing the rich sauce to surround the tender beef and vegetables.