Beef Bourguignon
A classic French dish, Beef Bourguignon is a rich and hearty beef stew braised in red wine with vegetables and herbs.
Equipment
- oven
- Saucepan
- heavy based pot
- ceramic dish or ziplock bag
- Paper towels
Ingredients
Beef marinade
- 800 g chuck beef cut in 4-5 cm / 2” cubes
- 2 large carrots (~300g/10oz), cut on an angle into 4-5 cm / 2” pieces
- 16 pearl onions or small round pickling onions
- 1 bay leaf fresh (sub: dried)
- 3 sprigs thyme
- 750 ml pinot noir or other red wine
Browning beef
- 3 tablespoon oil olive, canola or vegetable
- ¾ teaspoon salt
- ½ teaspoon pepper
Stew
- 200 g mushrooms halved (quarters if large)
- 150 g bacon piece cut into 1cm / ½” thick batons
- 50 g unsalted butter
- 3 cloves garlic minced
- 2 tablespoon tomato paste
- 6 tablespoon flour plain/all purpose
- 3 cups beef stock (low sodium) preferably homemade; otherwise the best you can afford
- ¼ teaspoon salt
- 2 tablespoon chopped parsley for garnish
Instructions
Marinate beef
- Place the Beef Marinade ingredients in a large, non-reactive ceramic dish or ziplock bag. Marinate overnight in the fridge (minimum 12 hours, maximum 24 hours).
- Strain liquid into a bowl, reserve marinade. Separate the beef, carrots and onion.
- Pour red wine into a saucepan and bring to a boil over medium high heat. Simmer vigorously, skimming off any impurities that rise to the surface, until reduced by half. Set aside.
Brown beef and vegetables
- Preheat oven to 180°C / 350°F (160°C fan).
- Line a tray with paper towels, spread beef out, then pat dry with paper towels.
- Sprinkle beef with ¾ teaspoon salt and ½ teaspoon black pepper.
- Heat 2 tablespoon oil in a large, heavy-based, oven-proof pot over high heat. Add ⅓ beef and brown aggressively all over. Remove into bowl, then repeat with remaining beef, adding more oil if needed.
- Add bacon and cook for 3 minutes until golden. Add to bowl with beef.
- Add mushrooms and cook for 5 minutes, or until golden. Remove into a new bowl.
- Add a bit of extra oil if needed, then cook onions for 5 minutes or until there are nice golden patches. Add to bowl with mushrooms.
- Add butter into pot. Once melted, add carrot and cook for 3 – 4 minutes until there are golden patches. Add garlic and cook for a further 1 minute.
- Add tomato paste and cook for 2 minutes.
- Add flour and cook for 2 minutes.
- While stirring, slowly pour in beef stock – this helps the flour dissolve lump-free into the stock. Then add wine and mix until flour mixture is dissolved and mostly lump-free.
- Add beef, bacon, thyme, bay leaf, ¼ teaspoon salt and pepper into the pot, then stir well.
Slow-cook
- Bring to a simmer, then cover and transfer to oven for 1 hour.
- Remove from oven, stir in mushrooms and onion.
- Cover with lid and return to oven for 1½ hours, or until beef is 'fall-apart tender'.
- Remove from oven, taste sauce and add salt if needed.
- If time permits, leave the stew overnight before serving because as with all stews, it gets better with time! Reheat gently on a low stove.
- Serve over mashed potato – Essential for mopping up every drop of that amazing sauce!
Notes
Stew will keep for 5 days in the fridge and freezes great. Trust your tastebuds when adjusting salt quantity at the end.
Nutrition
Serving: 1servingCalories: 745kcalCarbohydrates: 25gProtein: 47gFat: 40gSaturated Fat: 17gTrans Fat: 1gCholesterol: 165mgSodium: 1822mgPotassium: 1206mgFiber: 3gSugar: 7gVitamin A: 4476IUVitamin C: 12mgCalcium: 69mgIron: 4mg
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