Beef Bourguignon

Beef Bourguignon Recipe

A classic dish that is just right for those classic memories
Yield: 2    Preparation Time:     Cooking Time:
A classic French beef, onion and red wine casserole.


1 tablespoon olive Oil
100g streaky bacon

2 lb lean stewing steak, cut the into 1½ inch cubes

1 onion, sliced
1 carrot, sliced

1 oz plain flour
1 teaspoon salt
¼ teaspoon pepper

250ml beef stock
500ml red wine
1 clove garlic, mashed
1 tablespoon tomato puree
1 bay leaf
½ teaspoon thyme

2 tablespoons olive oil
12 oz button mushrooms
2 oz butter
16 small button onions or peeled shallots

Parsley sprigs

Recipe Instructions

Preheat oven to 230C.

Prepare the bacon.
Slice the bacon in ¼ inch wide strips. Heat up the oil in a large casserole dish and fry the bacon until it is slightly brown. Remove from the oil with a slotted spoon and set them aside.

Prepare the beef.
Reheat the oil until it is sizzling and fry the beef in batches until they are browned on all sides. Set the beef cubes aside.

Cook the vegetables.
Place the carrots and onions in the casserole dish and fry them briefly while stirring constantly. Pour out any excess fat.

Put the beef and the bacon back into the casserole dish and season with salt and pepper. Sprinkle in the flour and shake everything together well. Place the casserole dish in the oven and bake for 4 minutes without the lid. Remove, stir well and bake for another 4 minutes.

Make the sauce.
Reduce the oven temperature to 160C. Add the red wine and beef stock so that it covers the meat. Add the tomato puree, garlic and herbs and bring the liquid to the boil on the stove. Put the lid on and put back into the oven for 3 – 4 hours.

Prepare the onions / shallots and the button mushrooms.
In a small saucepan, mix together the butter and olive oil. When it starts to bubble add the onions / shallots and fry them gently for 10 minutes until they are soft. Remove from the saucepan and set aside. Cook the button mushrooms in the same way and set them aside.

Cook the casserole.
Remove the casserole from the oven and sieve the contents into a saucepan. Wash the casserole dish and put it on the stove. Put back the beef, bacon, carrots, onions, shallots and button mushrooms. Skim off the excess fat from the remaining strained gravy in a bowl (about 1 pint), boil this down to when the sauce will coat a spoon.
Pour this sauce over the meat and vegetables and check the seasoning.

Cover the casserole dish with the lid and simmer for 3 minutes basting the meat with the juice a couple of times. Decorate with the parsley sprigs and serve immediately.


Main Meal