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Ref: 247
Heading: Mains
Cuisine: French
Food Type: Meat
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   750 g  Beef cut into chunks
   350 ml  Red wine 
   150 g  Chestnut mushrooms, halved
   150 ml  Water
   10 Small shallots peeled 
   60 g  Bacon lardons or pancetta
   1 Beef stock cube or gel pot
   1 Onion med finely diced 
   1 tbsp  Fresh thyme leaves only
   1 Bay leaf 
   1 tbsp  Plain flour  
   1 tbsp  Tomato purée 
   2 tbsp  Olive oil for shallow frying


  Step 1
Marinade the beef in a bowl with the red wine, thyme & bay leaf in the fridge over night.
  Step 2
Pre-heat oven to 160'c.
  Step 3
Take a lidded ovenproof pan/casserole & place over a med heat, add oil, remove beef with a slotted spoon & brown beef in batches, set aside, keep wine herb mixture.
  Step 4
Add bacon to the pan & fry until crispy, add onion fry until light brown add flour & stir in, add tomato puree, all the wine/herb liquid stir well, add water & stock bring to a simmer, lid on & place in the oven for 2 hours.
  Step 5
After 2 hours fry shallots olive oil in a pan until light brown add mushrooms & continue to cook for 5 mins or until their water has evaporated, remove casserole from the oven & add mushroom & shallots to the casserole & mix in, if dry add hot water, place back in the oven & cook for a further 30 mins with the lid off.

Suggestion & Tips

Nice with creamy buttery mash & carrots.
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