Beef bourguignon

Beef bourguignon

• 700g boneless beef diced

• 2tbsp olive oil

• 2 onions, sliced

• 1 bay leaf

• 4 sprigs thyme

• 1 clove garlic, crushed

• 100g streaky bacon sliced

• 150 g shallots, peeled

• 250g mushrooms, sliced

• 1tsp smoked paprika

• 1/2tsp fennel seeds

• ¼tsp cumin seeds

• Squeeze of honey

• Tabasco to taste

• 2tbsp balsamic reduction

• 1 bottle red wine

• Freshly ground salt and black pepper

Season the beef with the smoked paprika.

Heat a large casserole pan, add a little oil, the fennel and cumin, then add the beef. Fry for 3-4 minutes on all sides, until browned.

Remove the beef from the casserole.

In the same pan, add the onions, bay leaf, thyme and 4 garlic cloves crushed. Cook for 3-4 minutes.

Add the bacon and cook for 4-5 minutes more.

Stir in the shallots and mushrooms, Cook for 4-5 minutes, until golden.

Return the beef to the casserole, add a touch of honey, tabasco and balsamic reduction.

Stir well before adding the wine, bring to a fast boil.

Skim the top, season, cover and place in the oven for 2-3 hours, until the beef is tender.

When the beef if cooked, , (If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside. Cook the sauce over a high heat for a few minutes until the sauce has thickened a little, then return the beef and vegetables to the pan) adjust the seasoning and serve

This recipe is by Jean-Christophe Novelli in association with Superquinn. 


Main ingredients
Alcohol, Beef, Vegetables

Recipe Type
Dinner, Easy, Entertaining, Family Dinners, Stew, One Pot


Level of Difficulty

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