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.
Serves
4-6
Main ingredients
Alcohol, Beef, Vegetables
Recipe Type
Dinner, Easy, Entertaining, Family Dinners, Stew, One Pot
Cuisine
French
Level of Difficulty
Easy
