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Beef bourguignon
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Prep Time:
25 minutes
25 minutes
Cook Time:
130 minutes
130 minutes
Total Time:
155 minutes
155 minutes
French Beef Bourguignon: Easy, flavorful stew with pinot noir, chuck steak, and pickling onions. Serve with mashed potatoes and greens for a comforting meal year-round. Chuck steak or gravy beef recommended for best flavor.
Ingredients:
- 45.50 gm olive oil
- 1.5kg beef chuck casserole steak, trimmed, cut into 5cm pieces
- 1 large brown onion, finely chopped
- 200g shortcut rindless bacon, halved lengthways, cut into 1cm strips
- 2 garlic cloves, finely chopped
- 247.50 gm red wine
- 127.50 gm beef stock
- 22.20 gm tomato paste
- 16 small pickling onions, peeled (see tip)
- 400g small button mushrooms
- Green beans, to serve
- Mashed potato, to serve
- Salt, to season
Instructions:
- In a large, heavy-based casserole dish, heat 2 tablespoons of oil over medium-high heat until shimmering. Brown the beef in batches for 5 to 6 minutes, then transfer to a bowl.
- Lower the heat to medium and heat the remaining oil in the dish. Add the brown onion and bacon, stirring occasionally, for 6 minutes or until the onion has softened. Then, add the garlic and cook for an additional minute.
- Put the beef and its juices back in the pan. Pour in the wine and bring it to a boil. Stir in the stock and tomato paste and bring to another boil. Lower the heat and simmer covered for 1 hour and 15 minutes. Add the pickling onions and mushrooms, and cook covered for an additional 30 minutes or until the meat and onions are tender. Season with salt and pepper. Serve alongside green beans and mashed potatoes.