Boeuf Bourguignon Meatballs
Juicy Boeuf Bourguignon meatballs cooked in a rich red wine sauce flavored with mirepoix and meatballs is a comforting dinner recipe.
Ingredients
- 2 slices white bread
- ½ cup milk
- ½ cup Parmesan cheese (grated )
- 1 egg
- 2 tbsp chopped parsley
- 2 tsp salt
- 1 tsp pepper
- 2 garlic cloves (minced)
- 1 kg (2lbs) beef mince / ground beef
- 1 onion (finely chopped )
- 2 celery stalks (finely chopped)
- 3 carrots (peeled and finely chopped )
- 250 g (½lb) mushrooms (thinly sliced )
- 6 garlic cloves (crushed/minced )
- 2 tsp dried herbs (Herbs de Provence/Mixed dried herbs )
- 2 bay leaves
- 1 tbsp flour
- 2 tbsp tomato paste
- 1 cup beef stock
- 2 cups red wine
Directions
- 1
Cut the crusts off of two slices of white bread then pour over milk.
- 2
Allow to stand for 5 minutes then mash the bread with the Parmesan cheese, eggs, parsley, salt and pepper.
- 3
Add the beef and mix until well combined.
- 4
With wet hands (this prevents the mixture from sticking to your hands), form meatballs and place on a plate.
- 5
In a large non-stick pan set over medium-high heat, cook the meatbslls in a splash of oil until golden brown on both sides. Remove and set aside.
- 6
Pour the beef stock into the pan you cooked the meatballs in then scrape off any sticky bits from the bottom.
- 7
Set aside. In a large, deep pan or pot, saute the onion, carrot, celery and mushrooms in a splash of oil until soft and fragrant.
- 8
Add the garlic and herbs and cook for another minute or two. Add the flour and cook for a minute then pour in the beef stock and add the tomato paste and wine.
- 9
Season with salt and pepper. At this stage, I also like to add a pinch of sugar but this is optional.
- 10
Reduce the heat and allow to simmer for 10 minutes then add the meatballs.
- 11
Cover and simmer for another 10 minutes or until the sauce has thickened slightly and the meatballs are cooked.
- 12
Serve the meatballs over creamy mashed potatoes and a sprinkle of chopped parsley.