Beef bourguignon (boeuf bourguignon)
Prep:
30 mins
Cook:
180 mins
This is takes a 3 hours to cook but is actually very simple to make and the end result is delicious.
3 tbsp olive oil
950g of stewing steak – cut into bite size chunks
1 medium onion – sliced
1 heaped tbsp plain flour
425ml red wine (normally Burgundy red)
2 sprigs of fresh thyme
1 bay leaf
2 carrots – peeled and chopped
2 cloves garlic – chopped
Salt and pepper
250g pancetta cubes (or streaky bacon, diced into cubes)
350g shallots - peeled
120g mushrooms – sliced
Fresh parsley - chopped
Find a large casserole pot with a lid and set it on top of the stove.
Pour 1½ tablespoons of olive oil into the casserole pot and heat well.
When hot, brown the meat in batches until it is a dark brown colour on all sides.
Transfer the meat to a plate using a slotted spoon.
Add the sliced onion to the casserole pot and brown a little also.
Next return the browned meat to the casserole pot and sprinkle in the flour - stirring it round to soak up all the juices.
Gradually pour in the wine stirring all of the time.
Add the herbs, carrots, chopped garlic, salt and pepper.
Put the lid on and cook very gently on top of the stove hours or transfer it to the oven for 2 hours. The oven should be heated to 180°C/350°F/Gas 4.
Just before the two hour cooking time has finished, pour the remainder of the olive oil into a small frying pan and fry the bacon and shallots until lightly coloured.
Add them to the casserole pot, along with the mushrooms, then replace the lid and cook for a further hour.
Remove the casserole from the oven and sprinkle with fresh parsley.
Serve with mashed potato or rice.
Serves
4 - 6
Preparation Time
30 minutes
Cooking Time
180 minutes
Main ingredients
Beef, Vegetables
Recipe Type
Dinner, Family Dinners, Stew, One Pot
Special Info
Nut free, Egg free, Dairy free
Level of Difficulty
Easy
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