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Beef Bourguignon

Beef Bourguignon

A rich and hearty Beef Bourguignon made with tender chuck beef, aromatic vegetables, and red wine, perfect for any occasion.
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Prep Time 12 hours
Cook Time 2 hours 30 minutes
Total Time 14 hours 30 minutes
Course Main Course
Cuisine French
Servings 5 servings
Calories 745 kcal

Equipment

  • oven
  • saucepan
  • heavy-based pot
  • tray
  • ceramic dish or ziplock bag

Ingredients
  

Beef marinade

  • 800 g chuck beef, cut into cubes cut in 4-5 cm / 2” cubes
  • 300 g large carrots cut into pieces
  • 16 pieces pearl onions or small pickling onions
  • 1 leaf bay leaf fresh or dried
  • 3 sprigs thyme
  • 750 ml pinot noir or other red wine

Browning beef

  • 3 tablespoon olive oil or canola or vegetable
  • ¾ teaspoon salt
  • ½ teaspoon pepper

Stew

  • 200 g mushrooms halved
  • 150 g bacon piece cut into batons
  • 50 g unsalted butter
  • 3 cloves garlic minced
  • 2 tablespoon tomato paste
  • 6 tablespoon flour plain/all purpose
  • 3 cups beef stock (low sodium) preferably homemade
  • ¼ teaspoon salt
  • 2 tablespoon chopped parsley for garnish

Instructions
 

Marinate beef

  • Place the Beef Marinade ingredients in a large, non-reactive ceramic dish or ziplock bag. Marinate overnight in the fridge (minimum 12 hours, maximum 24 hours).
  • Strain liquid into a bowl, reserve marinade. Separate the beef, carrots and onion.
  • Pour red wine into a saucepan and bring to a boil over medium high heat. Simmer vigorously, skimming off any impurities that rise to the surface, until reduced by half. Set aside.

Brown beef and vegetables

  • Preheat oven to 180°C / 350°F (160°C fan).
  • Line a tray with paper towels, spread beef out, then pat dry with paper towels.
  • Sprinkle beef with ¾ teaspoon salt and ½ teaspoon black pepper.
  • Heat 2 tablespoon oil in a large, heavy-based, oven-proof pot over high heat. Add ⅓ beef and brown aggressively all over. Remove into bowl, then repeat with remaining beef, adding more oil if needed.
  • Add bacon and cook for 3 minutes until golden. Add to bowl with beef.
  • Add mushrooms and cook for 5 minutes, or until golden. Remove into a new bowl.
  • Add a bit of extra oil if needed, then cook onions for 5 minutes or until there are nice golden patches. Add to bowl with mushrooms.
  • Add butter into pot. Once melted, add carrot and cook for 3 – 4 minutes until there are golden patches. Add garlic and cook for a further 1 minute.
  • Add tomato paste and cook for 2 minutes.
  • Add flour and cook for 2 minutes.
  • While stirring, slowly pour in beef stock – this helps the flour dissolve lump-free into the stock. Then add wine and mix until flour mixture is dissolved and mostly lump-free.
  • Add beef, bacon, thyme, bay leaf, ¼ teaspoon salt and pepper into the pot, then stir well.

Slow-cook

  • Bring to a simmer, then cover and transfer to oven for 1 hour.
  • Remove from oven, stir in mushrooms and onion.
  • Cover with lid and return to oven for 1½ hours, or until beef is 'fall-apart tender'.
  • Remove from oven, taste sauce and add salt if needed.
  • If time permits, leave the stew overnight before serving because as with all stews, it gets better with time! Reheat gently on a low stove.
  • Serve over mashed potato – Essential for mopping up every drop of that amazing sauce!

Notes

Stew will keep for 5 days in the fridge, and freezes great.

Nutrition

Serving: 1servingCalories: 745kcalCarbohydrates: 25gProtein: 47gFat: 40gSaturated Fat: 17gTrans Fat: 1gCholesterol: 165mgSodium: 1822mgPotassium: 1206mgFiber: 3gSugar: 7gVitamin A: 4476IUVitamin C: 12mgCalcium: 69mgIron: 4mg
Keyword beef, Beef Bourguignon, comfort food, red wine, stew
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