Beef bourguignon (boeuf bourguignon)

Prep: 30 mins
Cook: 180 mins
Beef bourguignon (boeuf bourguignon)
This is takes a 3 hours to cook but is actually very simple to make and the end result is delicious.

3 tbsp olive oil

950g of stewing steak – cut into bite size chunks

1 medium onion – sliced

1 heaped tbsp plain flour

425ml red wine (normally Burgundy red)

2 sprigs of fresh thyme

1 bay leaf

2 carrots – peeled and chopped

2 cloves garlic – chopped

Salt and pepper

250g pancetta cubes (or streaky bacon, diced into cubes)

350g shallots - peeled

120g mushrooms – sliced

Fresh parsley - chopped

Take a large casserole pot with a lid out and set it on top of the stove.

Pour 1½ tablespoons of olive oil into the casserole pot and heat well.

When hot, brown the meat in batches until it is a dark brown colour on all sides.

Transfer the meat to a plate using a slotted spoon.

Add the sliced onion to the casserole pot and brown a little also.

Next return the browned meat to the casserole pot and sprinkle in the flour - stirring it round to soak up all the juices.

Gradually pour in the wine stirring all of the time.

Add the herbs, carrots, chopped garlic, salt and pepper.

Put the lid on and cook very gently on top of the stove hours or transfer it to the oven for 2 hours. The oven should be heated to 180°C/350°F/Gas 4.

Just before the two hour cooking time has finished, pour the remainder of the olive oil into a small frying pan and fry the bacon and shallots until lightly coloured.

Add them to the casserole pot, along with the mushrooms, then put the lid back on and cook for a further hour.

Remove from the oven and sprinkle with fresh parsley.

Serve with mashed potato.

Serves
4 - 6

Preparation Time
30 minutes

Cooking Time
180 minutes

Main ingredients
Beef, Vegetables

Recipe Type
Dinner, Family Dinners, Stew, One Pot

Special Info
Nut free, Egg free, Dairy free

Level of Difficulty
Easy

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