Greek-style Beef Bourguignon

Ingredients

This Greek-style Beef Bourguignon differs from the original French recipe in a few ways. Instead of using bacon, we use Greek olive oil to sauté the beef and vegetables. We also add Greek herbs like oregano and thyme to the stew, which give it a Mediterranean flavor. Finally, we serve the stew with a side of Greek-style roasted potatoes instead of the traditional French baguette. We alse have the original recipe for Beef bourguignon, so you can check it out.

• 2 pounds (900g) beef chuck, cut into 2-inch (5cm) pieces 2 pounds (900g) beef chuck, cut into 2-inch (5cm) pieces
• 2 tablespoons (30ml) Greek olive oil 2 tablespoons (30ml) Greek olive oil
• 1 onion, chopped 1 onion, chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 carrots, peeled and chopped 2 carrots, peeled and chopped
• 2 celery stalks, chopped 2 celery stalks, chopped
• 1 tablespoon (15ml) tomato paste 1 tablespoon (15ml) tomato paste
• 2 cups (470ml) dry red wine 2 cups (470ml) dry red wine
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon (5ml) dried oregano 1 teaspoon (5ml) dried oregano
• 1 teaspoon (5ml) dried thyme 1 teaspoon (5ml) dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 1 pound (450g) baby potatoes, halved 1 pound (450g) baby potatoes, halved

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 22g (4g sugars)
• Protein: 45g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat oven to 350°F (180°C).
2. 2.
   In a large Dutch oven, heat the olive oil over medium-high heat.
3. 3.
   Add the beef and cook until browned on all sides, about 5 minutes.
4. 4.
   Remove the beef from the pot and set aside.
5. 5.
   Add the onion, garlic, carrots, and celery to the pot and cook until softened, about 5 minutes.
6. 6.
   Add the tomato paste and cook for 1 minute.
7. 7.
   Add the red wine, beef broth, bay leaves, oregano, thyme, salt, and pepper to the pot and stir to combine.
8. 8.
   Return the beef to the pot and bring the mixture to a simmer.
9. 9.
   Cover the pot and transfer it to the oven.
10. 10.
    Bake for 2 hours, or until the beef is tender.
11. 11.
    While the stew is cooking, toss the potatoes with olive oil, salt, and pepper.
12. 12.
    Roast the potatoes in the oven for 30-40 minutes, or until golden brown and crispy.
13. 13.
    Serve the stew with the roasted potatoes on the side.

Treat your ingredients with care...

• Beef chuck — Use a good quality beef chuck for this recipe, as it will become tender and flavorful after cooking for a long time.
• Red wine — Use a dry red wine that you would also enjoy drinking, as it will add flavor to the stew.
• Greek olive oil — Use a high-quality Greek olive oil for sautéing the beef and vegetables, as it will add a distinct flavor to the dish.
• Oregano and thyme — Use dried oregano and thyme for this recipe, as they are commonly used in Greek cuisine and will add a Mediterranean flavor to the stew.
• Baby potatoes — Use small baby potatoes for roasting, as they will cook faster and have a creamier texture.

Tips & Tricks

• Use a Dutch oven or heavy-bottomed pot for even cooking.
• Brown the beef in batches to avoid overcrowding the pot.
• Use a wine that you would also enjoy drinking, as it will add flavor to the stew.
• Roast the potatoes separately to ensure they are crispy and golden brown.
• Serve the stew with a side of Greek-style roasted potatoes for a complete meal.

Serving advice

Serve the Greek-style Beef Bourguignon hot, garnished with fresh herbs like parsley or oregano.

Presentation advice

Serve the stew in individual bowls or on a large platter, garnished with fresh herbs and accompanied by a side of Greek-style roasted potatoes.