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Recipe

Rich and tender beef bourguignon

French fling! A rich and tender beef bourguignon recipe just for you. Bon appetit!

  • 25 mins preparation
  • 3 hrs cooking
  • Serves 6
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Ingredients

Beef bourguignon
  • 1 kilogram chuck steak or gravy beef, cut into 6cm chunks
  • 4 rashers bacon
  • 1 1/2 cup red wine
  • 1/2 cup port (or use extra wine)
  • 50 gram butter
  • 8 pickling onions, peeled
  • 1 stick celery, finely chopped
  • 6 clove garlic, peeled
  • 400 gram mushrooms, stems trimmed
  • 1 cup beef stock
  • 1/4 cup tomato paste
  • 1 tablespoon dijon mustard
  • 3 anchovies, finely chopped
  • 2 teaspoon fresh rosemary, finely chopped
  • 1 bay leaf
  • 1 1/2 tablespoon cornflour mixed with ¼ cup stock or water
  • 2 tablespoon fresh parsley, chopped

Method

Beef bourguignon
  • 1
    Preheat oven to 150°C.
  • 2
    Trim any large pieces of fat from the beef (a little bit is okay). Season with salt and pepper.
  • 3
    Heat a little oil in a large frying pan over a medium-high heat. Add bacon and fry until crispy on both sides. Set aside on paper towels to drain.
  • 4
    Add another splash of oil to the pan and increase heat to high. When the pan is hot, add the beef, a few pieces at a time, and sear until dark brown on both sides. Set aside in a casserole dish and repeat with the remaining meat.
  • 5
    Pour wine and port into the pan, it will bubble and dislodge any caramelised meat juices (be careful, as it may flame – or ‘flambé’ – up a bit). Simmer for a few minutes, then pour over the meat.
  • 6
    Reduce heat to medium and add the butter, onions, celery and garlic. Cook, stirring, for about 8 minutes or until starting to go golden. Cut mushrooms – some in halves and some in quarters. Add to the pan and cook for another 5 minutes.
  • 7
    Add the beef stock, tomato paste, mustard, anchovies, rosemary, bay leaf and cornflour mixture. Stir to combine and pour it over the meat. Stir everything around to mix it all up, keeping the meat covered.
  • 8
    Cover and bake in the oven for 2½ to 3 hours or until the meat is very tender, then season with salt and pepper to taste. Stir through the parsley. Serve with crusty buttered bread and mashed or boiled potatoes, if desired.

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