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Boeuf bourguignon
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Prep Time:
25 minutes
Cook Time:
110 minutes
Total Time:
135 minutes
Cozy up with a classic French stew for winter nights.
Ingredients:
  • 1.2kg beef chuck steak, trimmed of fat, cut into 4cm cubes
  • 62.50 ml plain flour
  • 20g butter
  • 36.40 gm olive oil
  • 150g small button mushrooms
  • 200g bacon, cut into 3cm cubes
  • 12 eschalots or spring onions, peeled
  • 1 large carrot, peeled, diced
  • 247.50 gm red wine (such as shiraz or cabernet sauvignon)
  • 375.00 ml beef consomme or Massel beef stock
  • 1 bouquet garni
  • flat-leaf parsley, roughly chopped, to serve
Instructions:
  • Preheat your oven to 200°C. Gently dredge the meat in flour. In a large ovenproof casserole dish over medium-high heat, melt 10g of butter with 2 teaspoons of oil. Once sizzling, add one-sixth of the meat and sear for 6 minutes, ensuring all sides are well browned. Transfer the meat to a plate and repeat with the remaining batches, using more butter and oil as needed.
  • Add mushrooms to the casserole and cook until golden, stirring occasionally. Transfer to a plate. Add bacon, eschalots, and carrot to the casserole and cook for 5 minutes until golden. Drain any excess oil. Pour in the wine and consomme, bring to a boil while stirring to loosen any bits stuck to the bottom. Return beef and bouquet garni to the casserole, cover, and place in the oven to finish cooking.
  • Bake for 45 minutes, then mix in mushrooms and bake covered for an additional 20 minutes. Remove bouquet garni, season with salt and pepper, and plate the casserole. Garnish with parsley and serve with Pommes Anna.

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