Beef bourguignon

Beef bourguignon

By
From
Meat
Serves
6
Photographer
Dean Cambray

This rustic French dish is so much more than just a beef stew. When it’s made properly, with loads of mushrooms and shallots and tasty bits of smoky bacon, it’s out of this world. If you have the time, you can marinate the beef overnight in the red wine. The marinade can then be added to the casserole, but make sure you skim it first to remove any impurities.

Ingredients

Quantity Ingredient
1kg lean braising beef, cut into 2 cm dice
salt
freshly ground black pepper
2 tablespoons olive oil
100g thick-cut rashers smoky bacon, cut into 2 cm dice
150g butter
10 shallots, chopped
1 medium onion, finely diced
1 medium carrot, thinly sliced
200g button mushrooms, (halved if they’re large)
1 tablespoon smoked paprika
1 cup good red wine
1 1/2 litres good-quality beef stock
2 tablespoons cornflour, mixed to a paste with a little water
1/2 cup sour cream
1/4 cup snipped chives
1/4 cup parsley, chopped

Method

  1. Season the beef with salt and pepper. Heat the olive oil in a heavy-based casserole over a medium heat. When the oil is sizzling, brown the beef in batches, so that the heat stays high. Transfer the browned beef to a plate.
  2. Add the bacon to the casserole and fry until golden brown. Transfer to a plate with the beef.
  3. Add the butter to the casserole and when it sizzles, add the shallots. Fry over a medium heat until the shallots start to soften and begin to colour a lovely golden brown. Lower the heat and add the diced onion and carrot. Sauté for 5 minutes until they start to soften. Add the mushrooms and sauté for 4 minutes, stirring from time to time.
  4. Stir in the paprika then add the wine and stock. Return the beef and bacon to the casserole, increase the heat until the liquid boils, then lower the heat and simmer gently, uncovered, for 1½ hours, or until the meat is tender. Top up with stock or water if drying out.
  5. To thicken the sauce, stir in the cornflour paste. Simmer for a further 5 minutes, until the sauce thickens. Serve with the sour cream and fresh herbs and plenty of buttered new potatoes.
Tags:
Meat
Adrian
Richardson
La
Luna
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