Beef Burgundy

How to make Beef Burgundy.

Beef Burgundy (Beef Bourguignon) is a French dish made with beef, bacon lardons, carrots, onions and mushrooms slow cooked in a rich red wine sauce.

Ingredients:

BEEF MARINADE:
▢ 800g/ 1.6 lb chuck beef , cut in 4-5 cm / 2” cubes
▢ 2 large carrots (~300g/10oz), cut on an angle into 4-5 cm / 2” pieces
▢ 16 pearl onions or small, round pickling onions
▢ 1 bay leaf , fresh (sub: dried)
▢ 3 sprigs thyme
▢ 750 ml pinot noir or other red wine
BROWNING BEEF:
▢ 3 tbsp oil, olive, canola or vegetable
▢ 3/4 tsp salt
▢ 1/2 tsp pepper
STEW:
▢ 200g/ 7oz mushrooms, halved (quarters if large)
▢ 150g/ 5oz bacon piece, cut into 1cm / 1/2” thick batons
▢ 50g/3 tbsp unsalted butter
▢ 3 garlic cloves, minced
▢ 2 tbsp tomato paste
▢ 60 g flour, plain/all purpose
▢ 750 ml beef stock (low sodium), preferably homemade; otherwise the best you can afford
▢ 1/4 tsp salt
▢ 2 tbsp 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.
Reduce wine: 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).
Dry beef: Line a tray with paper towels, spread beef out, then pat dry with paper towels.
Season beef: Sprinkle beef with 3/4 tsp salt and 1/2 tsp black pepper.
Brown beef: Heat 2 tbsp oil in a large, heavy-based, oven-proof pot over high heat. Add 1/3 beef and brown aggressively all over. Remove into bowl, then repeat with remaining beef, adding more oil if needed.
Fry bacon: Add bacon and cook for 3 minutes until golden. Add to bowl with beef.
Sauté mushrooms: Add mushrooms and cook for 5 minutes, or until golden. Remove into a new bowl.
Sauté onion: 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.
Sauté carrot: 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.
Tomato paste: Add tomato paste and cook for 2 minutes.
Flour: Add flour and cook for 2 minutes.
Add wine and stock: 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 (Note 6).
Add beef into pot: Add beef, bacon, thyme, bay leaf, 1/4 tsp salt and pepper into the pot, then stir well.
SLOW-COOK:
Oven 1 hour: Bring to a simmer, then cover and transfer to oven for 1 hour.
Mushrooms and onion: Remove from oven, stir in mushrooms and onion.
Oven 1½ hours: Cover with lid and return to oven for 1½ hours, or until beef is “fall-apart tender”.
Adjust salt: Remove from oven, taste sauce and add salt if needed.
Leave overnight (recommended): 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!

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