Beef Bourguignon

Beef Bourguignon

Beef Bourguignon

Ingredients
15
Beef Bourguignon is a French classic for a reason. A hearty slow cooked stew that’s packed with flavour, this dish is perfect for either batch cooking for the family or as a dinner party recipe. When cooking up beef recipes, you can add plenty of seasoning – the red meat can stand up to strong ingredients. Shallots and bacon create a rich base, while a splash of brandy provides a subtle sweetness. When it comes to seasoning, don’t hold back – we’ve used minty thyme, fragrant bay leaves, spicy black pepper and bouquet garni with marjoram, basil and oregano. Leaving it to simmer makes sure the sauce and meat is thoroughly infused – serve with creamy mashed potato to soak up the sauce.
Ingredients
  • 900 gram (2 pound) lean stewing steak, cubed

  • 3 tablespoons flour

  • 2 tablespoons oil

  • 12 shallots

  • 100 gram (4 ounce) unsmoked streaky bacon, diced

  • 2 tablespoons brandy (optional)

  • 300 millilitre (½ pint) red wine

  • 300 millilitre (½ pint) beef stock

  • 2 tablespoons tomato purée

  • ¼ teaspoon Garlic Granules

  • ½ teaspoon Dried Thyme

  • pinch Ground Black Pepper

  • 1 Bay Leaves

  • 1 Bouquet Garni

  • 100 gram (4 ounce) button mushrooms

Key Products
Garlic Granules

Product Information

£ 1.80/unit,47g
Dried Thyme

Product Information

£ 1.69/unit,11g
Ground Black Pepper

Product Information

£ 2.20/unit,33g
Schwartz packaging

Product Information

£ 1.69,3g
Schwartz packaging

Product Information

£ 1.69,5g

Instructions

  • 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
  • 2 Coat the steak with the flour. Heat oil in a saute pan. Add the shallots and bacon and fry over a brisk heat until browned. Remove from the pan and place in a casserole dish. Add the meat to the pan and fry until browned on all sides. Then transfer to the casserole.
  • 3 If using brandy, pour it into the casserole and set alight. When the flame dies, add the wine to the pan and bring it to the boil and simmer for 2 minutes, stir it into the casserole with the stock, puree, Garlic Granules, Thyme, Pepper, Bay Leaf and Bouquet Garni. Cover the casserole, place it in the oven and cook for 1¼ hours. Add the mushrooms and cook for a further 45 minutes or until the meat is tender. Taste and adjust the seasoning. Discard the Bay Leaf and Bouquet Garni before serving.
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