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Beef Bourguignon

Try this comforting & delicious Beef Bourguignon recipe, best enjoyed with a generous helping of creamy mashed potatoes or celeriac.

Prep Time

45 mins

Cook time

2 hr

Servings

8 to 10 Portions

Recipe for Beef Bourguignon

Ingredients

1.5kg beef
300g bacon lardons
1 bottle red wine
500ml chicken stock or bouillion
2 tsp tomato puree
2 bay leaves
4 sprigs of thyme
500g pearl onions or shallots (or ½ bag frozen silverskin onions if available)
2 onions, diced
300g closed cup mushrooms, halved
2 cloves garlic
1 tblsp plain flour
bunch parsley, roughly chopped
butter
oil
salt and pepper

Preparation Method

Pre-heat oven to 200°C/180C fan/gas 6.
Heat oil and butter in a casserole dish over a medium heat and brown the beef in batches, transferring into a large bowl once cooked.
Sauté the bacon lardons in the same dish and transfer to the same bowl as the beef. Once all the meat is cooked, deglaze the dish with a splash of wine and let it bubble to release any caramelised bits stuck to the bottom.
Now add the tomato puree and flour and stir for 2 minutes until the flour has thickened the sauce a little.
In a separate pan, sauté the pearl onions / shallots / silverskin onions until soft, then transfer them to the same bowl as the meat.
Sauté the diced onions and chopped mushrooms in the same pan. When almost soft, add the garlic.
Return the meat to the deglazed casserole dish and add the vegetables along with bay leaves, thyme, another generous splash of red wine and stock. Bring it all to the boil, giving everything a good stir.
Cover the casserole dish and let simmer in the oven for 1½ to 2 hours or until the beef is tender and falls apart. Season to taste and finally sprinkle with chopped parsley.
Serve with creamy mashed potatoes or celeriac and steamed / roasted seasonal vegetables.

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