Beef Bourguignon
Serves
4–6
Ingredients
1kg x Beef Brisket, chuck, or another slow-cooking cut
Salt x and Black Pepper
30ml x Olive Oil
20g x Butter
300g x Bacon Lardons
2 x Medium Onions, thinly sliced
4 x Medium Carrots, peeled and cut on the diagonal
2 x Cloves Garlic, crushed
40-45g x Tomato Paste (tomato purée)
30g x Plain Flour
750ml x Red Wine (1 bottle)
300ml x Beef Stock
A few sprigs fresh Thyme
2 x Bay Leaves
Finishing
6 x Shallots, peeled and halved
200g x Button mushrooms
Olive Oil
20g x Butter
Salt and Black Pepper, to taste
Fresh Parsley, chopped
Method
Prepare the Beef
Cut the beef into 4–5 cm chunks.Season generously with salt and black pepper, tossing to coat all sides.
Set aside.
Cook the Bacon
Place a large heavy pot or Dutch oven over medium-high heat.
Add the olive oil and then the bacon lardons.
Cook until the fat renders out and the bacon becomes golden and crisp.
Remove from the pot and set aside.
Sear the Beef
In the same pot, add the beef in batches if needed.
Sear until deeply browned on all sides.
Partway through cooking, add 20 g butter to help develop colour and flavour.
Remove the beef and set aside.
Cook the Vegetables
Add the onions, carrots, and garlic to the same pot.
Sauté until the onions start to take on a little colour.
Stir in the tomato paste and cook for 1–2 minutes.
Add the flour, stir to coat the vegetables, and cook for another 1–2 minutes.
Build the Stew
Return the beef and bacon to the pot.
Pour in: 750ml red wine, 300ml beef stock
Add the thyme and bay leaves.
Bring to a gentle simmer.
Slow Cook
Cover with a lid and cook:
Stovetop
Simmer gently for 1½–2 hours, stirring occasionally.
OR Oven
Cook in a 160°C fan oven for 2–3 hours.
The beef should become very tender.
If the sauce reduces too much during cooking, add a splash of water.
Cook the Mushrooms and Shallots
Near the end of cooking:
Heat a frying pan over medium-high heat.
Add a drizzle of olive oil and 20g butter.
Cook the mushrooms until browned, then remove.
Add the shallots cut side down and cook until nicely caramelised. Flip and cook briefly.
Remove from the pan.
Finish the Dish
Add the mushrooms and shallots to the stew.
Simmer for a final 20 minutes.
Season to taste with salt and black pepper.
Finish with fresh chopped parsley.
Serve
Serve hot with:
* Mashed potatoes
* Crusty bread
* Buttered pasta
* Or pommes purée
It’s even better the next day.
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