Saturday 30 June 2012

Beef Bourguignon

This French classic still very much has a place in the modern kitchen. That place namely being like it was today, freezing cold outside and you wanting something really heavy to warm you from the inside out.

I cooked this dish in a saucepan but it can also be done in a casserole dish and in the oven – if you are cooking it in an oven you would want to cook it at 140C

Serves 2


500g stewing steak
1 medium onion
3 cloves garlic
2 tsp white flour
Italian herbs (thyme, oregano)
Bay leaf
6 shallots
10 mushrooms
125g Smoked bacon bits
300ml Red Wine (Burgundy is best but any French red will do)
2 tbsp olive oil

Cooking utensils
Chopping board
Sharp Knife
Wooden spoon
Frying pan

- Chop the beef up into 4cm cubes
- Chop medium sized onion into small pieces
- Finely chop the garlic and also shallots
- Cut the mushrooms into quarters

- In a saucepan heat your olive oil to sizzling and add your beef – sealing it on both sides. Remove from pan
- Turn heat down to medium and add your onions and cook for 5 minutes
- Now return the meat to pan and mix together with your onions. Add your flour & mix well
- Add your Red wine, garlic, bay leaf & herbs and place lid on saucepan and turn heat down to low
- Cook at a simmer for up to 2 hours, remembering to stir the mixture every 20 minutes or so.
- In a separate frying pan you will cook (medium heat) your shallots & bacon until they are lightly golden

- After the 2 hours add your shallots, bacon & chopped mushrooms to the meat sauce & cook for a further 60 minutes on a low heat with the lid on the saucepan
- Serve with with steamed potatoes & your choice of cooked vegetables


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