Serves: 6
Prep: 45-60 mins
Cook: 3-4 hrs plus marinating
Beef Bourguignon, also known as Beef Burgundy, is a classic French dish that originated in the Burgundy region of France. It is a hearty stew made with beef slowly braised in red wine, usually a Burgundy wine, along with beef broth, onions, carrots, garlic, and herbs such as thyme and bay leaf.
Beef Bourguignon is often served with mashed potatoes, crusty bread, or over noodles. It is a comforting and flavourful dish that is perfect for a cosy dinner on a cold day.
Ingredients:
- 1.6kg braising steak, cut into large chunks
- 3 bay leaves
- A small bunch of thyme
- 2 bottles of cheap red wine
- 2 tbsp oil
- 3 large or 6 normal carrots, cut into large chunks
- 2 onions, roughly chopped
- 3 tbsp plain flour
- 1 tbsp tomato purée
To finish:
- A small knob of butter
- 300g bacon lardons
- 500g pearl onions or shallots, peeled
- 400g mushrooms, halved
- Handful of chopped parsley
Method:
(If you have time) marinate the beef…
Pop your braising steak into a large bowl with the bay leaves, thyme and pour over the red wine. Add a little black pepper and leave in the fridge overnight. If you haven’t got time for this step, don’t worry the ‘low and slow’ cook will give a sumptuous dish but sitting overnight will add an extra layer of flavour and richness.
Pre heat the oven to 160c (fan) or gas mark 6. Drain the meat in a colander making sure to save the wine. Brown the meat in batches, using a large pan and a little oil. Set aside the meat onto a plate and ‘deglaze’ the pan by adding a little wine once you’ve browned all the meat. This adds flavour and colour.
Grab a large casserole and pop the carrots and onions in with a little oil to fry off until they start to colour. Mix in 3 tablespoons of plain flour and then add the tomato puree. Next add the beef along with resting juices and then the wine and herbs. Get the pan up to a simmer and stir and cover. Season well.
Transfer to the oven and bake for 3-4 hours until the beef is beautifully tender – check during cooking and add a little water if necessary. Turn the oven off and let the beef sit.
To finish the dish, heat the butter in a pan and add the lardons and onions until the bacon is crispy and the onions softened. Add the mushrooms, and fry for another 5 minutes or so. Add this into the stew mix and serve with the chopped parsley scattered on the top.
This amazing comfort dish will freeze well and is the perfect dish to prep ahead if you want a warming home-cooked meal at the caravan.
…enjoy this warming home-cooked meal perfect for a cosy caravan dinner on a cold autumn day…
