Beef bourguignon recipe

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Beef bourguignon recipe
Beef bourguignon recipe
Beef borguignon with squash mash and garden peas
Servings:Serves 4
Calories per serving:728
Ready in:15 hours 20 minutes
Prep. time:12 hours 20 minutes
Cook time:3 hours
Difficulty:Difficult
Recipe author:Chef
First published:1st June 2013
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Simmering the marinade

Beef bourguignon is a well-known, traditional French beef stew recipe. It is essentially a stew prepared with beef braised in a full bodied red wine and beef stock, generally flavoured with garlic, onions, carrots, and a bouquet garni, and garnished with pearl onions and mushrooms.

This is my interpretation of this wonderful dish.

Ingredients

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Marinade

  • 2 sticks of celery, cut into large pieces (they will be discarded later)
  • 1 large onion, peeled and quartered (will be discarded later)
  • 2 large carrots, sliced in half length-wise (these will be discarded later)
  • 750 ml robust red wine such as Bulls blood.

Bouquet garni (I used a variation on version 4)

Cooking the meat


Method

  1. Heat 1 tablespoon of olive oil in a large pan. Add the onion quarters. carrots, celery and fry until the onion is softened.
  2. Add the bottle of wine, bouquet garni and bring to the boil. Reduce the heat and simmer for 15 minutes.
  3. Remove from the heat, allow to cool completely.
  4. Arrange the steak in a bowl and pour the wine together with the vegetables over the steak and store in a refrigerator overnight to marinate.
  5. The next day, preheat the oven to 140° C (275° F - gas 1)
  6. Drain the wine and reserve, pick out the meat and reserve, discard the remaining items.
  7. In a large Dutch oven, heat the remaining 2 tablespoons of olive and fry the bacon and onions for 3 minutes, add the carrots and mushrooms and fry for a further 3 minutes.
  8. Pour in a splash of brandy and deglaze the pan.
  9. Stir in the flour.
  10. Pour in the reserved wine, add the meat and mix well and bring to the boil.
  11. Remove from the hob, cover, place in the oven and cook for 2 hours.

Serving suggestion

Often served with noodles, was also good with squash mash and garden peas. Also good with mashed potatoes.

See also

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