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PREP 15 minutes
TOTAL 3 hours
Serves
US | METRIC

INGREDIENTS

  • 500 g Good quality diced beef
  • 1 Large carrot, chopped
  • 1 Medium onion, chopped
  • 1 Beef stock cube
  • 2 Garlic cloves, minced
  • 100 g Bacon lardons
  • 1 tbsp Tomato purée
  • 1 tsp Thyme
  • ½ Bottle of red wine
  • ½ tsp Butter
  • 150 g Chestnut mushrooms, sliced
  • 1 tbsp Cornflour
  • 1 tbsp Water
  • 3 tbsps Olive oil
  • 1 tbsp Plain flour
  • Salt and pepper to season
Beef bourguignon

Beef bourguignon

The ultimate comforting dish! It’s a classic for a reason!…Melt in your mouth slow cooked beef with the most amazing rich gravy 🤤

  1. In a bowl, add flour and lightly season with salt and pepper, then toss in the beef to coat.
  2. Preheat your oven to 170℃
  3. Heat some oil in a large frying pan. Fry the beef in two batches over a medium heat until browned on all sides. Once the beef is browned transfer to a large ovenproof casserole dish.
  4. Pour a little more oil into the pan which the beef was browned and fry the bacon for 2–3 minutes. Scatter the bacon over the meat. And do the same for frying the onions and carrots, once the onion has softened (after 5-6mins), add in the garlic and fry for a further 1 minute.
  5. Add the onion, carrots and garlic to the pan with the meat and pour over the wine. Stir in the tomato purée and around 100 mlwater. Crumble over the stock cube, add the thyme and bring to a simmer. Stir well, cover with a lid and transfer to the oven. Cook for 1¾ hours, or until the beef is almost tender.
  6. Just before your beef is ready, fry off your mushrooms in a bit of butter.
  7. Mix the cornflour with the water in a small bowl until smooth.
  8. Remove the beef from the oven and stir in the cornflour mixture if necessary, to thicken the sauce, followed mushrooms.
  9. Return the beef to the oven and cook for 45 minutes more, until the beef is meltingly tender and the sauce is thick.
  10. Once ready, serve with mashed potato and cabbage.


Beef bourguignon

Beef bourguignon

The ultimate comforting dish! It’s a classic for a reason!…Melt in your mouth slow cooked beef with the most amazing rich gravy 🤤

PREP 15 minutes
TOTAL 3 hours
favorite
print
like
Serves
US | METRIC

INGREDIENTS

  • 500 g Good quality diced beef
  • 1 Large carrot, chopped
  • 1 Medium onion, chopped
  • 1 Beef stock cube
  • 2 Garlic cloves, minced
  • 100 g Bacon lardons
  • 1 tbsp Tomato purée
  • 1 tsp Thyme
  • ½ Bottle of red wine
  • ½ tsp Butter
  • 150 g Chestnut mushrooms, sliced
  • 1 tbsp Cornflour
  • 1 tbsp Water
  • 3 tbsps Olive oil
  • 1 tbsp Plain flour
  • Salt and pepper to season
  1. In a bowl, add flour and lightly season with salt and pepper, then toss in the beef to coat.
  2. Preheat your oven to 170℃
  3. Heat some oil in a large frying pan. Fry the beef in two batches over a medium heat until browned on all sides. Once the beef is browned transfer to a large ovenproof casserole dish.
  4. Pour a little more oil into the pan which the beef was browned and fry the bacon for 2–3 minutes. Scatter the bacon over the meat. And do the same for frying the onions and carrots, once the onion has softened (after 5-6mins), add in the garlic and fry for a further 1 minute.
  5. Add the onion, carrots and garlic to the pan with the meat and pour over the wine. Stir in the tomato purée and around 100 mlwater. Crumble over the stock cube, add the thyme and bring to a simmer. Stir well, cover with a lid and transfer to the oven. Cook for 1¾ hours, or until the beef is almost tender.
  6. Just before your beef is ready, fry off your mushrooms in a bit of butter.
  7. Mix the cornflour with the water in a small bowl until smooth.
  8. Remove the beef from the oven and stir in the cornflour mixture if necessary, to thicken the sauce, followed mushrooms.
  9. Return the beef to the oven and cook for 45 minutes more, until the beef is meltingly tender and the sauce is thick.
  10. Once ready, serve with mashed potato and cabbage.