Beef Bourguignon Recipe
Beef Bourguignon is a classic French dish that epitomises the art of slow cooking. This hearty stew features tender beef simmered in a rich red wine sauce, enhanced by the flavours of bacon, mushrooms, onions, and aromatic herbs. The dish requires patience, but the results are worth every minute.
Ingredients
- 900 g Beef stewing steak, cut small cubes
- 150 g Bacon, diced
- 2 tbsp Olive oil
- 1 Whole onion, finely chopped
- 2 Carrots, sliced
- 2 Cloves garlic, minced
- 2 tbsp Plain flour
- 475 ml Red wine High-quality Burgundy or robust Pinot Noir
- 475 ml Beef stock
- 1 tbsp Tomato purée
- 1 Bouquet garni
- Salt to taste
- Freshly ground black pepper, to taste
- 200 g Button mushrooms, cleaned and halved
- 150 g Pearl onions, peeled
- 2 tbsp Butter
- Fresh parsley, chopped for garnish
- Splash of brandy, add depth
Instructions
- Pre heat your oven to 160°C (140°C fan) or Gas Mark 3.
- In a large ovenproof casserole dish, heat 1 tablespoon of olive oil over medium heat. Add the diced bacon and cook until crispy. Remove with a slotted spoon and set aside.
- In the same dish, add the beef cubes in batches, browning them on all sides. Remove and set aside with the bacon,
- Add the remaining olive oil to the dish. Sauté the chopped onion and sliced carrots until softened. Add the garlic and cook for an additional minute.
- Return the beef and bacon to the dish. Sprinkle over the flour and stir well to coat the meat.
- Pour in the red wine and beef stock. Stir in the tomato purée and add the bouquet garni. Season with salt and pepper.
- Bring the mixture to a simmer. Cover the casserole dish and transfer it to the preheated oven. Cook for 2.5 to 3 hours, until the beef is tender.
- About 30 minutes before serving, melt the butter in a frying pan over medium heat. Add the pearl onions and cook until golden brown. Add the mushrooms and sauté until tender.
- Add a splash of brandy towards the end of the cooking process. Remove the casserole from the oven. Stir in the cooked mushrooms and onions. Adjust the seasoning as necessary. Garnish with fresh parsley before serving.
- Enjoy this classic French dish with crusty bread or creamy mashed potatoes
Notes
Professional Tips
To capture the authentic essence of Beef Bourguignon, selecting the right ingredients is paramount:- Beef: Choose cuts such as beef chuck or brisket, which become tender and flavourful through slow cooking.
- Wine: A high-quality Burgundy or robust Pinot Noir is crucial, as its flavours intensify during the cooking process.
- Vegetables and Herbs: Traditional ingredients include onions, carrots, and mushrooms. Additionally, a bouquet garni of thyme, bay leaves, and parsley is essential.
- Stock: Use a rich beef stock to enhance the depth of the stew.
