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Beef Bourguignon
By Barney Desmazery · bbcgoodfood.com
2 hrs 30 min + overnight marinating
Beef braised in red wine with bacon, mushrooms and pearl onions until tender, finished with caramelised vegetables.
| prepPreheat oven to 200°C / 180°C fan | |||||
| 1.6 kg / 1600 g braising steak, cut into large chunks | Marinate beef, bay leaves, thyme overnight | Brown beef in batches, 1 tbsp oil | Add beef, wine & herbs, bring to simmer | Braise 200°C / 180°C fan, 2 hrs | Stir into stew, heat 10 min, serve with parsley |
| 3 bay leaves | |||||
| small bunch thyme | |||||
| 2 bottles red wine (for marinating) | |||||
| pepper | |||||
| 1 tbsp oil (for browning meat) | |||||
| 3 large or 6 normal carrots, cut into large chunks | Fry carrots & onions until coloured | ||||
| 2 onions, roughly chopped | |||||
| 1 tbsp oil (for casserole) | Stir in flour & tomato purée, 1 min | ||||
| 3 tbsp / 25 g plain flour | |||||
| 1 tbsp tomato purée | |||||
| small knob butter | Fry bacon & pearl onions in butter, 10 min | Add mushrooms, fry 5 min | |||
| 300 g / 10.5 oz bacon lardons | |||||
| 500 g / 17.5 oz pearl onions or small shallots, peeled | |||||
| 400 g / 14 oz mushrooms, halved | |||||
| chopped parsley | |||||
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