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.
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
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:50min › Cook:2hours › Extra time:2hours50min › Ready in:5hours40min
Heat the oil in a frypan or flame-proof casserole dish.
Put in meat and brown it quickly but thoroughly on all sides.
Take out meat and keep hot.
Cut bacon into thick strips and cook with the onions by putting them into cold water and bringing to the boil for 2 minutes.
Drain and add both to the frypan of hot fat and brown them slowly.
Remove the onions and move the frypan to one side.
Stir in the cornflour and cook for 1 minute then add garlic, tomato paste, meat and the bouquet garni.
About 15 minutes before the end of cooking time add the mushrooms, whole.
Boil wine to reduce a little and add to the pan with half of the stock.
Bring slowly to the boil shaking the pan gently and adding more stock just to cover the meat.
Season lightly and cover tightly and simmer until tender 1.5 to 2 hours.
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.