Author: ERCFc2AWC9E
Beef Bourguignon is possibly the best beef stew in the world. It's rich and full of flavour. Get yourself some Beef Bourguignon!
- 500 g (1 lb) stewing steak cut into chunks
- ½ litre (16 fl oz) of beef stock
- 150 g (5 oz) mushrooms, halved
- 150 g (5 oz) small onions or shallots
- 140 g (5 oz) butter
- 100 g (3 oz) lardons or chopped bacon (optional)
- 3 tbsp flour
- 1 tsp tomato paste
- 1 bouquet garni
- Salt
- Pepper
For the marinade
- 1 celery stick
- 1 carrot
- 1 smallish onion
- 1 leek
- 2 garlic cloves, chopped
- 12 black peppercorns
- ½ litre (16 fl oz) of red wine
- Prepare the marinade: Slice the vegetables and place in a large bowl with the garlic and the peppercorns.
- Add in the wine and the beef. Mix well and allow to marinate for at least 4 hours or preferably overnight in the ‘fridge.
- Remove the beef from the marinade and pat dry with some kitchen paper. Place in a bowl and add the flour. Mix well.
- Strain the marinade and put the vegetables to one side. Boil the liquid for 5 minutes to reduce it’s volume.
- Melt 100 g (3½ oz) of the butter in a large pan and add the beef. Stir-fry for 5 minutes to brown the beef.
- Add the vegetables from the marinade and the tomato paste. Cook for 5 minutes.
- Add in the liquid from the marinade, the beef stock and the bouquet garni. Cover and simmer for 1-1½ hours.
- Melt the remaining butter in a pan and add the onions and bacon (if using). Cook for 5-10 minutes until brown.
- Add in the mushrooms, season with salt and pepper, and cook for 5 more minutes.
- Add this mixture to the Bourguignon and continue cooking for a further 1-1½ hours until the beef is tender.
Calories: 861 Fat: 61.6 Sugar: 6.7 Fiber: 2.9 Protein: 33.5 Cholesterol: 186.3
By marinating the meat overnight the cooking time should be around 2 hours, so add the mushroom/onion mixture into the large pan after about 1 hour cooking time.
Serve with boiled potatoes or crusty bread.
Recipe by Titli's Busy Kitchen at https://titlisbusykitchen.com/recipe/beef-bourguignon-recipe
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