Beef short rib bourguignon

Beef short rib bourguignon
  • Serves icon Serves 4-6
  • Time icon Hands-on time 25 min. Oven time 3½-4 hours

Beef bourguignon is a comforting red wine stew from Burgundy in France and is one of the country’s most iconic dishes. We’ve created a great sauce for the dish by braising short ribs in wine for hours before adding the traditional bourguignon vegetables and shredding the meat back in for a final braise. You couldn’t ask for anything more on a cold winter night.

How about pommes aligot (AKA cheesy mash) on the side?

Nutrition: Per serving (for 6)

Calories
667kcals
Fat
43g (19g saturated)
Protein
36g
Carbohydrates
9.7g (6.9g sugars)
Fibre
2.5g
Salt
2g
Calories
667kcals
Fat
43g (19g saturated)
Protein
36g
Carbohydrates
9.7g (6.9g sugars)
Fibre
2.5g
Salt
2g

Ingredients

  • 250g bacon lardons, thick cut if possible
  • 1.5kg beef short ribs
  • 3 tbsp tomato purée
  • 750ml red wine, ideally pinot noir
  • 500ml beef stock
  • 40g unsalted butter
  • 200g shallots, peeled and left whole
  • 200g chantenay carrots, tops trimmed
  • 4 garlic cloves, finely sliced
  • 150g button mushrooms, halved
  • 2 bay leaves
  • 1 bouquet garni
  • ½ bunch parsley, leaves chopped
  • Mashed potato, crusty bread or polenta to serve

Method

  1. Heat the oven to 160°C fan/gas 4. Set a large casserole (one with a lid) over a medium heat and add the lardons. Cook slowly until the fat renders out and the lardons start to crisp up. Remove with a slotted spoon, leaving the fat in the pan.
  2. Turn the heat up to high, season the short ribs with plenty  of salt and pepper, then add to the pan and sear on all sides until deeply browned all over. Return the lardons to the pan, then stir in the tomato purée. Cook for a minute, then add the wine and stock. Cover with a lid, then cook in the oven for 1½ hours.
  3. Meanwhile, melt the butter in a frying pan over a medium heat, then add the shallots and carrots. Cook until golden all over, then add the garlic and fry for another minute or two. Set aside.
  4. After 1½ hours, take the casserole out of the oven and carefully lift out the short ribs. Slide out the bones, cut off and discard any tough connective tissue, then very roughly chop the meat. Use a large spoon or ladle to skim off as much fat as possible from the liquid, then return the beef to the sauce, along with the seared vegetables, mushrooms, bay leaves and bouquet garni. Cover and return to the oven for 1½-2 hours until the meat is falling apart completely and the vegetables are cooked through. Season to taste, then serve sprinkled with parsley and your side of choice.

delicious. tips

  1. This dish freezes really well and leftovers make a delicious pie filling.

Recipe By

Pollyanna Coupland

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Batch cooking recipes

Cheesy beef bourguignon pie

Why serve beef bourguignon with separate sides when you can...

Save recipe icon Save recipe icon Save recipe

Slow cooked beef recipes

Galvin at Windows’ beef bourguignon

Marc Hardiman, head chef at London’s Galvin at Windows, shares...

Save recipe icon Save recipe icon Save recipe

Sunday roast side dish recipes

James Martin’s pommes aligot (cheesy mash)

James Martin shares his recipe for pommes aligot, the best ...

Save recipe icon Save recipe icon Save recipe

Tenderstem broccoli with lemon vinaigrette

Serve this easy snack recipe alongside other nibbles as a...

Save recipe icon Save recipe icon Save recipe

Sunday roast side dish recipes

Chantenay carrots with tarragon

This quick and easy Chantenay carrot side dish is brimming...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.