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Boeuf bourguignon
Boeuf bourguignon
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Prep Time:
30 minutes
Cook Time:
140 minutes
Total Time:
170 minutes
Timeless classic with sensational flavor for minimal effort.
Ingredients:
  • 1kg beef chuck steak, cut into 3cm pieces
  • 1 x 750ml btl red wine
  • 2 carrots, peeled, thickly sliced
  • 2 brown onions, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 4 sprigs fresh thyme
  • 36.40 gm extra virgin olive oil
  • 250g bacon, coarsely chopped
  • 40.00 ml plain flour
  • 25g butter
  • 500g button mushrooms, halved or quartered
  • Potato & Parsnip Gratin (see related recipe), to serve
  • Green Salad with Herbs & Garlic Croutons (see related recipe), to serve
Instructions:
  • In a large bowl, mix the beef with wine, carrot, onion, garlic, thyme, and bay leaves. Cover with plastic wrap and refrigerate overnight to marinate.
  • Take out the beef from the marinade and gently dry it with paper towel. Separate the vegetables from the marinade and keep both the vegetable mixture and the marinade aside for later use.
  • In a flameproof casserole dish or large heavy-based saucepan over medium heat, heat the oil. Cook the bacon, stirring occasionally, for 5 minutes until golden. Transfer to a large plate using a slotted spoon.
  • Turn up the heat to high and add half of the beef to the pan. Cook, stirring occasionally, for 5 minutes or until browned. Transfer the beef to the plate with the bacon. Repeat with the remaining beef, making sure to heat the pan between batches.
  • Add the set aside vegetable mixture to the pan and cook for 5 minutes until the carrot is soft. Reduce heat and stir in the flour. Remove from heat. Gradually pour in the reserved marinade while stirring until the mixture thickens. Bring to a boil, then add the beef and bacon to the pan. Season with salt and pepper, cover, and simmer over low heat for 1 hour and 45 minutes until the beef is tender.
  • In a hot frying pan, melt the butter and add the mushrooms. Cook and stir occasionally for about 5 minutes until the mushrooms are soft.
  • Combine the mushroom with the beef mixture and simmer covered for an additional 15 minutes. Season with salt and pepper to taste. Plate the beef mixture and serve with gratin and salad.

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