Mains
Boeuf Bourguignon (Beef Burgundy)
Prep 20 mins. /Cook 3h 0 mins.
serves 6
Easy
Boeuf Bourguignon (Beef Burgundy)
Method
- Heat oil in a large, deep casserole dish with a lid. Add bacon and gently sauté until crisp and fat has rendered, remove with a slotted spoon and set aside.
- Cut the beef into large chunks and pat dry with paper towel. Turn heat to high and brown half the beef in bacon juices, taking care to brown the beef well on all sides. Remove and brown remaining beef. Add all beef back to the pan with flour, toss over high heat for 2-3 minutes until browned.
- Tie herbs together securely with kitchen string and add to pan along with bacon, carrots, celery and leek. Pour over red wine, season with salt and pepper and stir to coat. Bring to a very gentle simmer cover and cook over the lowest possible heat for 3 hours, stirring occasionally.
- Sauté mushrooms and shallots in half the butter until browned and glossy, add to beef bourguignon and cook uncovered for a further 20 minutes. Remove stew from heat and stir in remaining cold butter, until melted and sauce is silky.
- Serve Beef Bourguignon sprinkled with parsley and on top of creamy mashed potatoes.
More Tips
- Beef Bourguignon takes a little time to cook but is definitely worth the effort! Often it is better eaten a day later. Alternatively the Beef Bourguignon can be transferred to a slow cooker from Step 3, or cooked in an ovenproof casserole for 3-4 hours.
IN THIS RECIPE
Unsalted Butter
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