Ultimate beef bourguignon
- October 2019
- Serves 6
- Hands-on time 45 min, oven time 3-3½hours
There’s something infinitely comforting about meltingly tender beef, velvety, sweet shallots and smoky bacon cooked in a rich, gravy-like red wine sauce. The French have got it right with this one – make this classic boeuf bourguignon recipe and serve with buttery mash and greens.
- 25.6g (9.9g saturated)
- 9.6g (4.3g sugars)
- Olive oil for frying
- 1kg British braising beef, cut into 3cm pieces (shin or cheek are best)
- 2 tbsp plain flour, plus extra to dust
- 250g bacon lardons
- 150g button mushrooms
- 2 tbsp butter
- 250g button onions or shallots, peeled but left whole (see tip)
- 1 onion, chopped
- 4 garlic cloves, finely chopped
- 3-4 tbsp brandy
- 750ml bottle good red wine
- Bay leaf, fresh parsley and thyme sprig, tied together with string
- Mashed potatoes, green beans and chopped fresh parsley to serve
- Heat the oven to 170°C/150°C fan/gas 3½. Pour a glug of oil into a large, lidded, flameproof casserole over a medium heat. Toss the beef in the flour, then add to the pan in batches. Brown well, then transfer each batch to a large bowl.
- Heat another splash of oil in the casserole. Add the bacon, fry until crisp, then add it to the beef.
- Fry the mushrooms until golden, then set aside in a separate bowl. Add the butter to the pan, then add the button onions/shallots and fry gently until brown (8-10 minutes). Remove and add to the mushrooms.
- Add the chopped onion and garlic to the casserole and fry gently until soft – about 10 minutes. Remove and add to the meat.
- Pour the brandy into the casserole and heat it, scraping up the browned bits from the bottom of the pan. Add the wine and bring to the boil. Return the beef, bacon, chopped onion and garlic to the casserole, add the herbs and bring back to the boil. Cover, transfer to the oven and cook for 2½-3 hours until the beef is tender.
- Remove the casserole from the oven, give the stew a stir, then taste and season. Stir in the mushrooms and the onions/shallots, then return to the oven with the lid off for 30 minutes more or until the beef is tender and the sauce is glossy. Scoop out the herbs (discard), then serve with mash and green beans.
Soaking the whole onions/shallots in freshly boiled water for 5 minutes makes peeling much easier.
A ripe young red burgundy, of course.
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