Beef Bourguignon
Beef Bourguignon is a French classic made with red wine, onions, mushrooms, stewing steak and pancetta. It is slow cooked and is a great family favourite!
Ingredients
- 2kg stewing steak
- 2 tbsp plain flour
- salt and pepper
- 2 tbsp olive oil
- 1 shallot, sliced
- 1 onion, sliced
- 1 garlic clove, crushed
- 150g pancetta, cut into small chunks
- 75ml brandy
- 500ml Burgundy red wine
- 250ml beef stock
- 2 bay leaves
- 2 sprigs thyme
- 25g butter
- 200g chestnut mushrooms
To serve
- small bunch of parsley, chopped
- mash
- 110g small baby onions, fried in butter
Method
- Toss the beef with the flour, salt and black pepper.
- Heat a large sauté pan until hot, add half the olive oil and the beef and fry for 1-2 mins until golden brown. Pop into a bowl.
- Add the shallot, onion and garlic pancetta and fry until just softened.
- Add the brandy, followed by the red wine and beef stock and bring to a simmer.
- Add the herbs, butter and mushrooms, then cover and cook on a low heat for 2 hrs until tender and just thickened.
- Check the seasoning before serving and sprinkle over the parsley. Serve with mash and onions.
Ingredients
- 2kg stewing steak
- 2 tbsp plain flour
- salt and pepper
- 2 tbsp olive oil
- 1 shallot, sliced
- 1 onion, sliced
- 1 garlic clove, crushed
- 150g pancetta, cut into small chunks
- 75ml brandy
- 500ml Burgundy red wine
- 250ml beef stock
- 2 bay leaves
- 2 sprigs thyme
- 25g butter
- 200g chestnut mushrooms
To serve
- small bunch of parsley, chopped
- mash
- 110g small baby onions, fried in butter
Method
- Toss the beef with the flour, salt and black pepper.
- Heat a large sauté pan until hot, add half the olive oil and the beef and fry for 1-2 mins until golden brown. Pop into a bowl.
- Add the shallot, onion and garlic pancetta and fry until just softened.
- Add the brandy, followed by the red wine and beef stock and bring to a simmer.
- Add the herbs, butter and mushrooms, then cover and cook on a low heat for 2 hrs until tender and just thickened.
- Check the seasoning before serving and sprinkle over the parsley. Serve with mash and onions.
