Galvin at Windows’ beef bourguignon
- Published: 23 Feb 22
- Updated: 25 Mar 24
Marc Hardiman, head chef at London’s Galvin at Windows, shares his recipe for beef bourguignon. The Mayfair restaurant’s French classic, made with slow-cooked beef in good red wine, will leave you with a warm glow
Room for dessert? Try the Galvin brothers’ classic tarte tatin.
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Serves 4 -
Hands-on time 45 min, plus at least 6 hours marinating and cooling. Simmering time 30 min, plus oven time 1¾ hours
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Recipe from February 2022 Issue
Nutrition
Nutrition: per serving
- Calories
- 805kcals
- Fat
- 41.8g (19.1g saturated)
- Protein
- 40.1g
- Carbohydrates
- 32g (16.7g sugars)
- Fibre
- 14.1g
- Salt
- 3.3g
delicious. tips
It’s best to start this recipe the day before you want to eat. You can make the casserole to the end of step 6, cool, then cover and chill for 2-3 days. Or freeze in an airtight container for 3-6 months,then defrost when required. Complete the recipe starting from step 7.
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