You are here

Beef Bourguignon

Country.Chef's picture
Ingredients
  Chuck steak 2 Pound, cut into cubes (900 Gram)
  Red wine 18 Fluid Ounce (500 Milliliter)
  Thyme leaves 1 Tablespoon
  Bay leaf 1
  Garlic 1 Clove (5 gm), crushed
  Diced bacon 4 Ounce (Or 100 Gram Lardons)
  Oil 2 Cup (32 tbs) (For Frying)
  Onion 1 , sliced
  Carrot 1 , sliced
  Plain flour 1 Ounce (25 Gram)
  Tomato puree 1 Ounce (25 Gram)
  Beef stock/Game stock 9 Fluid Ounce (250 Milliliter)
  Button mushrooms 10 Ounce (300 Gram)
  Unsalted butter 2 Ounce (50 Gram)
  Shallots 16 Small
  Freshly chopped parsley 2 Tablespoon (To Garnish)
Directions

GETTING READY
1) In a large bowl, marinate the beef in the wine, thyme, bay and garlic for at least 2 hrs, ideally overnight.
2) Set your oven to preheat at 160C/fan 140C/ gas 3.

MAKING
3) In a flameproof casserole, fry the bacon in oil until crisp.
4) Drain the beef, reserving the marinade. Add beef to the pan, brown on all sides, then remove using a slotted spoon.
5) Add onion and carrot to the pan and sauté for 5 minutes.
6) Return back beef, season and sprinkle with flour. Cook for another 2 minutes.
7) Stir in tomato puree and cook for another 4 minutes.
8) Pour in marinade and stock, cover with a lid.
9) Place inside the oven and cook for 2 hrs.
10) In a pan, add half butter to brown the mushrooms.
11) In another pan, add remaining butter and caramelize the shallots.
12) In a new pan, strain the beef sauce. Bring it to a boil and reduce by half.
13) Pour this into the casserole, along with mushrooms and shallots.

FINALIZING
14) Sprinkle with freshly chopped parsley.

SERVING
15) Serve with creamy mash.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Side Dish
Method: 
Boiled
Dish: 
Dry Curry
Ingredient: 
Beef
Preparation Time: 
10 Minutes
Cook Time: 
130 Minutes
Ready In: 
140 Minutes
Servings: 
6

Rate It

Your rating: None
4.1375
Average: 4.1 (12 votes)