Beef bourguignon

Beef bourguignon

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(11 ratings)

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Cooking time

Prep: 45 mins Cook: 3 hrs, 30 mins Plus overnight marinating

Skill level

Easy

Servings

Serves 6

The secret to this super-rich beef casserole is to use all wine and no stock

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
767
protein
67g
carbs
16g
fat
39g
saturates
16g
fibre
4g
sugar
11g
salt
2.09g

Ingredients

  • 1.6kg braising steaks, cut into large chunks
  • 3 bay leaves
  • small bunch thyme
  • 2 bottles cheap red wine
  • 2 tbsp oil
  • 3 large or 6 normal carrots, cut into large chunks
  • 2 onions, roughly chopped
  • 3 tbsp plain flour
  • 1 tbsp tomato purée

To serve

  • small knob butter
  • 300g bacon lardons
  • 500g pearl onions or small shallots, peeled
  • 400g mushrooms, halved
  • chopped parsley

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Method

  1. Tip the beef into a large bowl with the bay leaves, thyme, wine and some pepper, then cover and leave in the fridge overnight.
  2. Heat oven to 200C/180C fan/gas 6. Place a colander over another large bowl and strain the marinated meat, keeping the wine. Heat half the oil in a large frying pan, then brown the meat in batches, transferring to a plate once browned. When all the meat is browned, pour a little wine into the now-empty frying pan and bubble to release any caramelised bits from the pan.
  3. Heat the rest of the oil in a large casserole and fry the carrots and chopped onions until they start to colour. Stir in the flour for 1 min, then add the tomato purée. Add the beef and any juices, the wine from the frying pan and the rest of the wine and herbs. Season and bring to a simmer. Give everything a good stir, then cover. Transfer to the oven and bake for 2 hrs until the meat is really tender. Cool. Will freeze for up to 3 months.
  4. To serve, defrost completely overnight in the fridge if frozen, then place on a low heat to warm through. Meanwhile, heat the butter in a frying pan and add the bacon and pearl onions. Sizzle for about 10 mins until the bacon starts to crisp and the onions soften and colour. Add the mushrooms and fry for another 5 mins, then stir everything into the stew and heat for 10 mins more. Serve scattered with chopped parsley.

Recipe from Good Food magazine, November 2010

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Comments

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ndrptr's picture

A great dish! We served it with rice and peas on the side. It was a great success!

Oconnorciara's picture

A great recipe! I'm a vegetarian so couldn't taste it any step of the way, but my guests loved it! Thank you.

amy_shorty_81's picture

This has become a real favourite in our household I serve with wild rice and green beans.

prinjm's picture
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Great recipe, server with green beans and mash. Didn't marinade over night but gave it an hour in the wine before started cooking. Also only used the one pot for everything.

lizag83's picture
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Oh & once everything was browned etc I cooked it in the oven for 2hours

lizag83's picture
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Delicious!! My 2yr old loved it! I changed a couple of things though - I only added one bottle of wine & used a beef stock cube & hot water to compensate for the missing wine. Once I'd browned the meat I added the carrots 2 cloves of garlic, mushrooms, shallots (halfed) & the thyme etc & flung the whole thing into a casserole dish & left it. Fried off the lardons & added them once cooked! Lovely recipe but once you've deglazed the pan with the wine just add everything either straight into the pan & cook for a few moments or just throw everything straight into the casserole dish & forget about it :)

carson's picture

Please can anyone tell me which edition this is in as i can't find it in the nov 2010.....thanks

apolloxxl's picture

im not supposed to drink alcohol due to medical condition. i know alcohol gets reduced while cooking, but 2 bottles? isn't that a lot? will there be a lot of alcohol in the final product?

nicksed's picture
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Lovely rich taste, and freezes perfectly

vivipoos's picture
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very tasty family meal

cindygs's picture

Excellent recipe but quite rich.Second time I used slightly less wine and added a little beef stock when in oven.

ade_in_the_kitchen's picture
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A stunning result. Very tasty and the sauce is sublime.

knowle's picture

Recipe says cook for 3hours 30mins, but method shows 'transfer to oven and bake for 2 hrs.Does it mean 3?

deborahmenzel's picture
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Very rich. Great when it's cold outside!

ajcalder's picture
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if you have the time to make this dish then it is well worth it. very easy to make and the flavours are amazing. even tastes great reheated the next day

sparky1996's picture

This sounds great. I am 14 and go to boarding school so can't make it at the minute, but am desperate to try it. Good stuff. :-)

tiara1983's picture
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Great recipe, thanks!

Frantic Flapjack's picture
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Barney's done it again! This cooked beautifully and was very much appreciated by everyone.

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