Beef bourguignon
A perfect dinner for those cold nights and if you’re entertaining, this is ideal to make ahead, just make sure you make enough.
What goes well with this dish?
This is good served with either mash and veg or even plain boiled rice and a warm French bread.
Beef bourguignon
Equipment
- Casserole dish
Ingredients
- 1 tbsp vegetable oil
- 750 g diced beef
- 8 rashers smoked back bacon, diced
- 10 shallots, peeled and left whole
- 2 garlic cloves, crushed
- 2 tbsp tomato puree
- 2 tbsp cornflour, with 2 tbsp of water mixed to a smooth paste
- 350 ml red wine
- 700 ml beef stock cube dissolved in boiling water
- 1 tbsp muscovado sugar
- 3 bay leaves
- 10 button mushrooms
Instructions
- Preheat the oven to 160ºc / 140ºf / gas 3.
- Heat the oil in a casserole dish, add the beef and brown over a high heat for 5mins until golden and sealed. Remove from the pan with a slotted spoon and set aside.
- Add the bacon to the pan and fry for a few mins until crisp, then set aside with the beef.
- Place the shallots and celery in the pan and fry for 3-4 mins until lightly golden, add the garlic and tomato puree and cook for another minute.
- Add half the wine to the pan and stir to deglaze the bottom of the pan and then add the remaining wine along with the stock, sugar and bay leaves, pour in the cornflour and stir until thickened. Add the browned beef and bacon, bring to the boil, then cover with a lid and transfer to the oven and cook for about 2 hours or until tender. Check halfway through cooking and add some extra water if needed.
- Add the mushrooms and cook for another 15mins. Season well with salt and pepper, remove the bay leaves. Serve with mash and savoy cabbage or other veg of your choice. This dinner also goes really well with plain boiled rice and warm French baguette.