Beef bourguignon

beef bourguignon

ingredients (serves 4)

1kg braising beef, cut into chunks

2 bay leafs

bunch of tyme & rosemary

3 cloves garlic

300 ml red wine

1 onion

1tbsp veg oil

tbsp tomato puree

200g bacon lardons

300g pearl onions

300g mushrooms sliced

2tbls plain flower

2 individual beef stock cubes

Paired nicely with our crispy fondant potato recipe


Start by marinading your beef in your wine with a bunch of thyme, rosemary and bay. Leave overnight to marinade in all those flavours (preheat oven to 180c)

2. Once the beef has marinaded, strain off the red wine tanking out the hearts, and place in a bowl, saving for later, in a large pan; start by frying off your onion and adding your garlic midway through. Then once your onions have softened, add in your beef and seal all sides of the beef 

3. When the meat is entirely sealed off (no visible pink remaining), add in a small amount of red wine to deglaze the bottom of the pan, now remove everything from the pan and place it in an oven-proof dish or a slow cooker

4. Now, in your pan, start frying off your sliced mushrooms and your bacon lardons. Once ready, add in your tomato puree and fry off for another minute; deglaze the pan with a small amount of red wine and add into the overproof dish with your beef 

5. Poor the rest of your wine into your oven-proof container with your beef stock and pearl onions. Add in water if needed to cover your beef, pick your time & rosemary from the stalk and add into your ovenproof dish with your bay leaf

6. Now place your lid on and put the word in your preheated oven; cook for a minimum of 2 hours until the meat is tender; once the heart is tender, take it out of the range. If still runny, thicken it with flowers mixed with a bit of water(or gravel powder will do)

7. To serve, sprinkle with parsley, which goes great with our crispy potato fondant recipe