Hello Craftberry Bush friends! I’m really looking forward to sharing my Beef Bourguignon recipe with you today.
This meal is so deliciously hearty and flavourful – fall apart beef, crispy bacon, a mix of crispy-browned and soft, tender shallots and bites of slow-cooked carrots, all enrobed in a rich red wine sauce. Served with mashed potato and green veg it makes an amazing winter meal.
A little bit of effort is required to start the dish off, but then it all cooks merrily in the oven until beautifully tender.
A whole bottle of wine does seem like a lot when you’re pouring it in, but the flavour softens during the long cooking process and you’re left with a rich taste that isn’t ‘wine-y’.
It’s a great meal for when you have guests – as you can do all the prep before everyone arrives. By the time they do arrive, the house will smell amazing!
However, I’m quite looking forward to making this next time just for the family – after a long afternoon of present wrapping!
- 1 tbsp vegetable oil
- ½ cup bacon lardons
- 20 small shallots, peeled, 6 of them cut in half, the rest left whole
- 3 lbs beef braising steak (i.e chuck or skirt), cut into large chunks
- 3 tbsp all-purpose flour
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp tomato purée
- 1x 750ml bottle red wine (it doesn’t have to be an expensive wine, I used Shiraz)
- 1 cup (240ml) beef stock
- 3 bay leaves
- 1 tsp dried thyme
- 16-20 chantenay carrots, peeled
- 2 cups brown mushrooms, thickly sliced
- Preheat the oven to 375F.
- Heat the oil in a large ovenproof casserole dish and add the lardons. Fry until golden brown, then remove from the pan with a slotted spoon and place in a bowl.
- Add the halved shallots to the pan and fry on high in the same pan for a few minutes until seared, then add to the bowl with the lardons.
- There should still be 2-3 tbsp of oil left in the pan at this point, if there isn’t top up with a little more oil.
- Toss the beef with the flour, salt and pepper, then brown the beef in the pan in 3 or 4 batches (about 5-6 minutes per batch). Spoon out each batch into a bowl before starting on the next batch. When cooked, add all the beef back into the pan and stir in the tomato puree, then add the wine, beef stock, bay leaves, thyme, carrots, mushrooms and the whole shallots. Give everything a stir – to release any bits that may have stuck to the bottom of the pan. Then bring to the boil and turn off the heat. Place a lid on top and place in the oven to cook for 3 hours. Check a couple of times to make sure the Bourguignon isn’t going dry. If it is starting to look a little dry, add half a cup of water.
- After 3 hours, stir the bacon lardons and fried shallots into the pan, place the lid back on and place back in the oven for another 10 minutes to heat through.
- Serve with mashed potato and greens.
Hmmm looks so good! I haven’t seen those carrots in my usual stores in Pennsylvania…but perhaps at Whole Foods! Although I would guess any carrots would be fine….especially with all the seasonings in it!
Absolutely – any carrots will be fine, I just think the little ones look pretty 🙂
This looks absolutely amazing and now I am hungreeeeeeeeeeeeeee
Looks like it would be an awesome company dish…….
I love things I can make ahead and not be stuck in the kitchen once
the company arrives.
Merry Christmas, know it is early, but I think we can never say
it too much………..lol
Gail Plaskiewicz says
This looks amazing! However, I don’t like the taste of wine and I am a super taster so I would really taste it. I’d just add more beef broth! If my dad were able to eat it, because he’s on medication where he can’t have alcohol, we wouldn’t be able to add it in. He’s on a feeding tube and we would have to really puree the beef in order for him to have this anyway. Thanks for sending it in. I’ll have to try it without the wine. Mom and I would love it! So would my sisters.
Looks incredible. Cant wait to try this recipe. Thank you for sharing.
great!! it looks very deliciously. i bought pressure cooker can i cook this food with pressure cooker?
this site’s author explain that pressure cookercan make cook food almost.
Delicious recipe!! i really love beef
definately going to try this & Thanks for sharing
candy crush saga says
Your blog has always amazed me, from the way you decorate the garden, decorate the fireplace, and now the food! All are great!
Beef Mince says
Looking yummy!! Thanks for sharing such a lovely recipe.
The famous French stew known as “boeuf bourguignon” is made with beef cooked in red wine and beef broth, flavored with garlic, onions, carrots, and a bouquet garni, and topped with mushrooms.
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