Beef Bourguignon

Name: Beef Bourguignon
Total time: 240 min
Cuisine: French
Ingredients: 1.2 kg beef chuck or shin, cut into large chunks (about 5 cm pieces); 750 ml good red Burgundy wine; 500 ml rich beef stock; 150 g smoked bacon lardons; 2 onions, diced; 3 carrots, sliced thick on the diagonal; 2 sticks celery, chopped; 4 garlic cloves, minced; 2 tbsp tomato purée; 2 tbsp plain flour; 250 g chestnut mushrooms, halved or quartered; 2 tbsp butter; 3 tbsp olive oil; 2 bay leaves; 4 sprigs fresh thyme; Small bunch parsley; Sea salt and freshly cracked black pepper

Serves 1

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Beef Bourguignon

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Serves 1

Directions

1Combine beef with red wine, garlic, thyme, bay leaves and white flour. Cover and refrigerate overnight to build flavour and tenderise the meat.
2Drain and pat the beef dry, then brown it in small batches for a deep crust.
3In the same pot, cook bacon until crisp, then add onion, carrot, and garlic.
4Stir in tomato purée and flour to thicken and create a rich base.
5Deglaze with 300ml wine, scraping the pan to lift flavour.
6Add stock, return the beef and bacon, then cover and slow cook at 160°C for 3-4 hours until the beef is spoon-tender.
7Add Parsley and mushrooms separately, stir them into the stew.
8Season with salt, pepper and butter.
9Serve hot with creamy mash, bread, and top with fresh parsley.

Ingredients

1.2 kg beef chuck or shin, cut into large chunks (about 5 cm pieces)
750 ml good red Burgundy wine
500 ml rich beef stock
150 g smoked bacon lardons
2 onions, diced
3 carrots, sliced thick on the diagonal
2 sticks celery, chopped
4 garlic cloves, minced
2 tbsp tomato purée
2 tbsp plain flour
250 g chestnut mushrooms, halved or quartered
2 tbsp butter
3 tbsp olive oil
2 bay leaves
4 sprigs fresh thyme
Small bunch parsley
Sea salt and freshly cracked black pepper

Equipment

pot

Tips

Marinate the beef overnight to build flavour and tenderise the meat.
Brown the beef in small batches for a deep crust.
Deglaze the pan with wine to lift flavour.

Beef Bourguignon

Serves 1

tiktok.com

Beef Bourguignon

tiktok.com

Serves 1

Directions

1Combine beef with red wine, garlic, thyme, bay leaves and white flour. Cover and refrigerate overnight to build flavour and tenderise the meat.
2Drain and pat the beef dry, then brown it in small batches for a deep crust.
3In the same pot, cook bacon until crisp, then add onion, carrot, and garlic.
4Stir in tomato purée and flour to thicken and create a rich base.
5Deglaze with 300ml wine, scraping the pan to lift flavour.
6Add stock, return the beef and bacon, then cover and slow cook at 160°C for 3-4 hours until the beef is spoon-tender.
7Add Parsley and mushrooms separately, stir them into the stew.
8Season with salt, pepper and butter.
9Serve hot with creamy mash, bread, and top with fresh parsley.