Beef bourguignon
  • Serves icon Serves 6
  • Time icon Takes 35 minutes to make and 1¾-2 hours to cook

This French beef bourguignon recipe can be made by first making a batch of our Classic beef casserole then adapting it according to these instructions.

Nutrition: per serving

Calories
535kcals
Fat
25g (10.2g saturated)
Protein
47.4g
Carbohydrates
9.7g (4.3g sugar)
Salt
1.7g
Calories
535kcals
Fat
25g (10.2g saturated)
Protein
47.4g
Carbohydrates
9.7g (4.3g sugar)
Salt
1.7g

Ingredients

  • 1 tbsp vegetable oil
  • 40g unsalted butter
  • 1kg braising steak, cut into 4cm cubes
  • 3 garlic cloves, finely chopped
  • 6 small, whole peeled shallots
  • 250g pancetta, cubed
  • 400g chestnut or button mushrooms, halved
  • 8 fresh thyme sprigs
  • 2 tbsp plain flour
  • 1 tbsp tomato purée
  • 75cl bottle red wine
  • 400g can chopped tomatoes
  • 2 tbsp chopped fresh parsley

Method

  1. First, follow step 1 of the master recipe (Classic beef casserole), browning the braising steak in batches.
  2. Next, add the remaining vegetable oil and butter, garlic, shallots, pancetta, mushrooms and fresh thyme sprigs (omit the large onions, celery and carrots from the original recipe). Cook for 10 minutes until everything is golden.
  3. Add the flour and tomato purée and cook for 1 minute. Return the meat to the casserole with 75cl bottle red wine (in place of the stock from the original recipe), the canned tomatoes and 2 tbsp chopped fresh flatleaf parsley (instead of oregano). Cook as per the master recipe.
  4. Sprinkle with extra chopped fresh parsley and serve with mashed potato.

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