Classic Beef Bourguignon

Fri, 1 March 2024

INGREDIENTS:
250g Diced Bacon Lardons
1.6 kg / 3 1/2 Lbs Diced Stewing Beef
150g Butter Diced
1 large white Onion Diced
3 large Carrots, peeled and chopped
5 Garlic Cloves minced
2 Tablespoons Tomato Purée
3 Tablespoons plain Flour
700 ml Burgundy Red Wine
500 ml Beef Stock
2 Sprigs Fresh Thyme herb
2 Bay Leafs
10 oz pearl onions
16 oz Button Mushrooms
Salt n Pepper to taste
Rapeseed oil
METHOD:
1). Preheat the oven to 150C, then heat 1 tablespoon of oil in the bottom of a casserole dish on
medium heat.
2). Add bacon lardons and cook for approx 5 minutes until the fat is rendered down and the
bacon is cooked.
3). Remove the lardons with a slotted spoon from the casserole dish and transfer to a small
bowl.
4). Season some cubes of beef with salt and pepper, then increase the heat on the casserole
dish and sear the beef until browned.
5). Decrease the heat to medium and add butter, chopped carrots and onions to the dish. Saúte
for 2-3 minutes, stirring often.
6). Add your minced garlic and tomato paste, cooking until the tomato paste darkens, then
sprinkle flour over the top and stir well.
7). Add wine to the pot and use a silicone spoon to work up any browned bits from the bottom of
the pot.
8). Add beef stock and bring to a simmer, then mix the beef cubes and bacon back into the pot
along with the bay leafs and thyme
9). Cover the pot and transfer to the oven for 2 1/2 hours
10). Melt your butter in a separate pan and saúte the mushrooms until golden in colour for
approximately 5 minutes.
11). Add your pearl onions and cook for another 5 minutes until browned, then season with salt
and pepper.
12). Remove the beef bourguignon from the oven and add the mushrooms and onions, then
return to the oven until tender, which should take approx 45-60 minutes.
13). Remove from the oven and serve with creamy mashed potato and green beans