Beef Bourguignon
240 mins
Serves 1
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Beef Bourguignon
tiktok.com
240 mins
Serves 1
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Directions
1
Combine beef with red wine, garlic, thyme, bay leaves and white flour. Cover and refrigerate overnight to build flavour and tenderise the meat.
2
Combine beef with red wine, garlic, thyme, bay leaves and white flour. Cover and refrigerate overnight to build flavour and tenderise the meat.
3
Combine beef with red wine, garlic, thyme, bay leaves and white flour. Cover and refrigerate overnight to build flavour and tenderise the meat.
4
Drain and pat the beef dry, then brown it in small batches for a deep crust.
5
Drain and pat the beef dry, then brown it in small batches for a deep crust.
6
Drain and pat the beef dry, then brown it in small batches for a deep crust.
7
In the same pot, cook bacon until crisp, then add onion, carrot, and garlic.
8
In the same pot, cook bacon until crisp, then add onion, carrot, and garlic.
9
In the same pot, cook bacon until crisp, then add onion, carrot, and garlic.
10
Stir in tomato purée and flour to thicken and create a rich base.
11
Stir in tomato purée and flour to thicken and create a rich base.
12
Stir in tomato purée and flour to thicken and create a rich base.
13
Deglaze with 300ml wine, scraping the pan to lift flavour.
14
Deglaze with 300ml wine, scraping the pan to lift flavour.
15
Deglaze with 300ml wine, scraping the pan to lift flavour.
16
Add stock, return the beef and bacon, then cover and slow cook at 160°C for 3-4 hours until the beef is spoon-tender.
17
Add stock, return the beef and bacon, then cover and slow cook at 160°C for 3-4 hours until the beef is spoon-tender.
18
Add stock, return the beef and bacon, then cover and slow cook at 160°C for 3-4 hours until the beef is spoon-tender.
19
Add Parsley and mushrooms separately, stir them into the stew.
20
Add Parsley and mushrooms separately, stir them into the stew.
21
Add Parsley and mushrooms separately, stir them into the stew.
22
Season with salt, pepper and butter.
23
Season with salt, pepper and butter.
24
Season with salt, pepper and butter.
25
Serve hot with creamy mash, bread, and top with fresh parsley.
26
Serve hot with creamy mash, bread, and top with fresh parsley.
27
Serve 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)
1.2 kg beef chuck or shin, cut into large chunks (about 5 cm pieces)
1.2 kg beef chuck or shin, cut into large chunks (about 5 cm pieces)
750 ml good red Burgundy wine
750 ml good red Burgundy wine
750 ml good red Burgundy wine
500 ml rich beef stock
500 ml rich beef stock
500 ml rich beef stock
150 g smoked bacon lardons
150 g smoked bacon lardons
150 g smoked bacon lardons
2 onions, diced
2 onions, diced
2 onions, diced
3 carrots, sliced thick on the diagonal
3 carrots, sliced thick on the diagonal
3 carrots, sliced thick on the diagonal
2 sticks celery, chopped
2 sticks celery, chopped
2 sticks celery, chopped
4 garlic cloves, minced
4 garlic cloves, minced
4 garlic cloves, minced
2 tbsp tomato purée
2 tbsp tomato purée
2 tbsp tomato purée
2 tbsp plain flour
2 tbsp plain flour
2 tbsp plain flour
250 g chestnut mushrooms, halved or quartered
250 g chestnut mushrooms, halved or quartered
250 g chestnut mushrooms, halved or quartered
2 tbsp butter
2 tbsp butter
2 tbsp butter
3 tbsp olive oil
3 tbsp olive oil
3 tbsp olive oil
2 bay leaves
2 bay leaves
2 bay leaves
4 sprigs fresh thyme
4 sprigs fresh thyme
4 sprigs fresh thyme
Small bunch parsley
Small bunch parsley
Small bunch parsley
Sea salt and freshly cracked black pepper
Sea salt and freshly cracked black pepper
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.