Beef Bourguignon
2 hrs 30 min + overnight marinating
Tender braised beef with red wine, bacon, mushrooms and pearl onions in a rich, glossy sauce.
| prepPreheat oven to 200°C / 390°F (180°C / 355°F fan). | ||||||
| 1.6 kg braising steak, cut into large chunks | Marinate beef overnight, chilled | Strain marinated beef, reserve wine | Brown beef in batches, 3–4 min per batch | Add beef, wine & herbs; bring to simmer | Braise covered 200°C / 390°F, 2 hrs | Stir into stew, heat 10 min; serve with parsley |
| 3 bay leaves | ||||||
| small bunch thyme | ||||||
| 1 bottle cheap red wine (for marinating) | ||||||
| 2 tbsp oil (for browning beef) | ||||||
| 1 tbsp oil (for casserole base) | Fry carrots & onions until coloured | Stir in flour 1 min, then tomato purée | ||||
| 3 large or 6 normal carrots, cut into large chunks | ||||||
| 2 onions, roughly chopped | ||||||
| 3 tbsp plain flour | ||||||
| 1 tbsp tomato purée | ||||||
| 1 bottle cheap red wine (for braising) | ||||||
| small knob butter | Fry bacon & pearl onions 10 min | Add mushrooms, fry 5 min | ||||
| 300 g bacon lardons | ||||||
| 500 g pearl onions or small shallots, peeled | ||||||
| 400 g mushrooms, halved | ||||||
| chopped parsley | ||||||
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