Beef Bourguignon Stew

    Beef Bourguignon Stew

    6saves
    5hours40min


    2 people made this

    Initially a peasant dish in France beef bourguignon has come a long way to being a winter favourite across the world. Tender beef pieces in a rich red wine based sauce with onion and mushroom.

    Ingredients
    Serves: 4 

    • 750g casserole steak cut into 2cm cubes
    • 2 tablespoons oil
    • 90g non-smoked bacon, cut into strips
    • 125g pickling or pearl onions, peeled
    • 1 tablespoon cornflour
    • 1 clove garlic, crushed
    • 1 teaspoon tomato paste
    • 1 bouquet garni
    • 250ml red wine
    • 300ml beef or vegetable stock
    • 125g button mushrooms
    • 1 pinch salt and pepper, to taste

    Directions
    Preparation:50min  ›  Cook:2hours  ›  Extra time:2hours50min  ›  Ready in:5hours40min 

    1. Heat the oil in a frypan or flame-proof casserole dish.
    2. Put in meat and brown it quickly but thoroughly on all sides.
    3. Take out meat and keep hot.
    4. Cut bacon into thick strips and cook with the onions by putting them into cold water and bringing to the boil for 2 minutes.
    5. Drain and add both to the frypan of hot fat and brown them slowly.
    6. Remove the onions and move the frypan to one side.
    7. Stir in the cornflour and cook for 1 minute then add garlic, tomato paste, meat and the bouquet garni.
    8. About 15 minutes before the end of cooking time add the mushrooms, whole.
    9. Boil wine to reduce a little and add to the pan with half of the stock.
    10. Bring slowly to the boil shaking the pan gently and adding more stock just to cover the meat.
    11. Season lightly and cover tightly and simmer until tender 1.5 to 2 hours.

    Bouquet Garni

    Bouquet Garni is a bundle of herbs usually tied together with string. The bouquet is boiled with the other ingredients but then removed before serving. The bundle normally consists of parsley, thyme and bay leaf.

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