Beef Bourguignon
- Prep time 30Min
- Cook time 2Hr, 40Min
- Technique Stew, Braise
- Meat Beef
- Cut Clod/Chuck
- Serves 4
A traditional Beef Bourguignon with tender beef, red wine and rich flavour.
Ingredients
Beef Marinade
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800 g chuck beef, cut into large cubes
-
300 g carrots, cut into chunks
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Pearl onions
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1 bay leaf
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Thyme
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750 ml red wine
Browning the Beef
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3 tbsp oil
-
¾ tsp salt
-
½ tsp pepper
Stew
-
200 g mushrooms, halved
-
150 g bacon, sliced
-
50 g butter
-
3 garlic cloves, minced
-
2 tbsp tomato paste
-
6 tbsp flour
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720 ml beef stock
-
¼ tsp salt
-
Chopped parsley, to garnish
Method
Marinate Beef
-
Combine beef, carrots, onions, herbs and wine in a non-reactive bowl or ziplock bag. Marinate in the fridge for 12 to 24 hours.
-
Strain and reserve the marinade. Separate the beef and the vegetables.
Reduce Wine
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Bring the marinade wine to a boil.
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Simmer until reduced by half. Set aside.
Brown Beef & Vegetables
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Preheat oven to 180°C (160°C fan).
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Pat the beef dry and season with salt and pepper.
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Brown beef in batches in oil until well coloured. Remove.
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Fry bacon until golden. Remove.
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Sauté mushrooms until golden. Remove.
-
Sauté onions until lightly caramelised. Remove.
-
Melt butter and sauté carrots until golden. Add garlic and cook briefly.
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Stir in tomato paste and cook for 2 minutes.
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Add flour and cook for 2 minutes.
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Gradually stir in beef stock, then the reduced wine, until smooth.
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Return beef, bacon, bay leaf, thyme, salt and pepper to the pot. Stir well.
Slow Cook
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Bring to a simmer, cover and bake for 1 hour.
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Stir in mushrooms and onions.
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Cover and return to the oven for 1½ hours, until the beef is very tender. Adjust seasoning if needed.
Serve
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Rest overnight if possible for the best flavour.
-
Reheat gently and serve over mashed potatoes.
