Beef Bourguignon

15 hours ago

1 min read

Makes: Serves 8

Prep Time: 1hr

Cook Time: 2-3 hrs

Ingredients

1.4kg Beef chuck roast cut into chunky pieces

1 Medium onion finely diced

3 Carrots peeled cut chunky

Half stick celery with bunch of thyme, parsley stalks & bay leaf tied

3 Garlic cloves

1 Bottle Burgundy wine reduced by half

50g Butter

2 Tbsp tomato puree

1L Beef stock

100g Seasoned flour

Seasoning to taste

250g Bacon lardons crisped

350g Small whole button mushrooms sautéed

300g Pearl onions lights caramelized (can use shallots)

Bunch Parsley chopped

Season your beef well. Toss in seasoned flour and brown in a dutch oven. Set aside. Deglaze pan with water. Strain liquid and reserve. Wipe out pan.
Add fresh oil sauté onions 10 mins with good amount of salt. Then add carrots and a knob of butter.
Add beef, tomato puree. Stir. Add reduced wine, reserved deglazing liquid and beef stock. Add garlic, tied up herbs. Bring to boil skim off fat. Add cartouche and pot lid and bake in oven. 325f/162c 3-4 hrs or 350f/176c 2-3 hrs (I prefer slower to gently cook the beef and get more flavour)
Once beef is tender strain liquid and separate meat and veg (optional) discard herbs. Refrigerate liquid to solidify fat on top and scrape off. Make sure beef is covered so it doesn’t dry out.
Bring cooking liquid to simmer and skim off any scum. Then add butter. Whisk until glossy. Add beef and veg. Mix then add garnish and parsley gently reheat. Season to taste and serve with mash.