This beef bourguignon recipe is one from Lorraine Pascale's Home Cooking Made Easy recipe book.
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I've made it a couple of times and was inspired to make it again after visiting friends for the weekend. We had beef bourguignon one of the nights and it was just so comforting and warming to enjoy for dinner after being out for a walk in the cold and rain!
This beef bourguignon has a beautifully rich gravy and the most tender beef...simply delicious, hearty and warming. Make ahead when entertaining family and friends and simply reheat on the hob.
Tips
- Wine and stock – I didn’t have Burgundy wine the last time I made this, so used Rioja instead…it was still delicious!! You can also use half wine and half stock if you like.
- Freezable – leftovers can easily be frozen in an airtight container. When ready to use, defrost thoroughly and either reheat on the hob until piping hot.
- This beef bourguignon recipe is easily adapted if you're cooking for less or more people.
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Ingredients
- 2 to 3 tbsp olive oil
- 1kg braising steak or beef shin, cut into large chunks
- salt and freshly ground black pepper
- glug of wine
- 200g bacon lardons
- 40g plain flour
- 1 clove garlic, peeled and crushed or finely chopped
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- 350ml Burgundy wine and 350ml Marsala or any other wine or 700ml very good beef stock (see Tips)
- 10 to 20 shallots, peeled (depending on their size)
- 1 medium carrot, peeled and sliced
- 10g dried porcini mushrooms
- 1 tbsp cornflour mixed with 1 tbsp cold water (optional – see Step 6)
Instructions
- Preheat the oven to 170C/150C fan/gas 3. Heat the 1 tbsp of the olive oil in a large non-stick frying pan or sauté pan over a high heat. Season the beef really well with salt and freshly ground black pepper, then add about a quarter of it to the pan and brown it well on all sides. Tip the browned meat into a large casserole dish. If there are lots of brown and crusty bits in the pan, tip off the excess oil between batches, let it cool down a little and add a glug of wine. Use a wooden spoon to scrape off the brown bits and tip them into the pan with the meat. Repeat with the rest of the meat, adding more oil if you need to.
- Add half of the bacon to the pan and brown it well, then tip it into the casserole dish and repeat with the remaining bacon.
- Season the flour with salt and freshly ground black pepper, then sprinkle it over the bacon and beef so that it is lightly covered and mix it together so the flour is completely dissolved. Add the garlic, rosemary, thyme and season with a little salt (the lardons are quite salty) and freshly ground black pepper. Now add the wine and Marsala (if using) or stock. Cover with a lid and cook in the oven for 2.5 hours.
- Meanwhile, heat some more olive oil over a high high, in the same frying pan or saute pan you used for the meat. Add the shallots and fry for about 5 minutes, until they are turning a deep golden brown. Add the carrot and cook for a further minute, then set aside.
- After 2.5 hours, carefully remove the meat from the oven and add the onions, carrots, and porcini mushrooms, then return the casserole dish to the oven and cook for another 30 minutes.
Thicken the gravy (optional) and serving:
- Once the bourguignon is ready, remove the dish from the oven. If you’d like the gravy to be thicker, remove the meat and vegetables from the casserole and bring the gravy to a Slowly pour in the cornflour slurry, stirring the gravy as you do. You may not need all the cornflour and water mixture – use as much as you need until the gravy has thickened to your liking. Return the meat and vegetables to the casserole dish and heat everything together.
- Serve with some mashed potatoes and other vegetables of your choice – check out the selection of side dishes here on Felly Bull. Don’t forget the glass of red wine too!!
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Beef Bourguignon
Ingredients
- 2 to 3 tbsp olive oil
- 1kg braising steak or beef shin cut into large chunks
- salt and freshly ground black pepper
- glug of wine
- 200g bacon lardons
- 40g plain flour
- 1 clove garlic peeled and crushed or finely chopped
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- 350ml Burgundy wine and 350ml Marsala or any other wine or 700ml very good beef stock (see Notes)
- 10 to 20 shallots peeled (depending on their size)
- 1 medium carrot peeled and sliced
- 10g dried porcini mushrooms
- 1 tbsp cornflour mixed with 1 tbsp cold water (optional – see Step 6)
Instructions
- Preheat the oven to 170C/150C fan/gas 3. Heat the 1 tbsp of the olive oil in a large non-stick frying pan or sauté pan over a high heat. Season the beef really well with salt and freshly ground black pepper, then add about a quarter of it to the pan and brown it well on all sides. Tip the browned meat into a large casserole dish. If there are lots of brown and crusty bits in the pan, tip off the excess oil between batches, let it cool down a little and add a glug of wine. Use a wooden spoon to scrape off the brown bits and tip them into the pan with the meat. Repeat with the rest of the meat, adding more oil if you need to.
- Add half of the bacon to the pan and brown it well, then tip it into the casserole dish and repeat with the remaining bacon.
- Season the flour with salt and freshly ground black pepper, then sprinkle it over the bacon and beef so that it is lightly covered and mix it together so the flour is completely dissolved. Add the garlic, rosemary, thyme and season with a little salt (the lardons are quite salty) and freshly ground black pepper. Now add the wine and Marsala (if using) or stock. Cover with a lid and cook in the oven for 2.5 hours.
- Meanwhile, heat some more olive oil over a high high, in the same frying pan or saute pan you used for the meat. Add the shallots and fry for about 5 minutes, until they are turning a deep golden brown. Add the carrot and cook for a further minute, then set aside.
- After 2.5 hours, carefully remove the meat from the oven and add the onions, carrots, and porcini mushrooms, then return the casserole dish to the oven and cook for another 30 minutes.
Thicken the gravy (optional) and serving:
- Once the bourguignon is ready, remove the dish from the oven. If you’d like the gravy to be thicker, remove the meat and vegetables from the casserole and bring the gravy to a Slowly pour in the cornflour slurry, stirring the gravy as you do. You may not need all the cornflour and water mixture – use as much as you need until the gravy has thickened to your liking. Return the meat and vegetables to the casserole dish and heat everything together.
- Serve with some mashed potatoes and other vegetables of your choice – check out the selection of side dishes here on Felly Bull. Don’t forget the glass of red wine too!!
Notes
- Wine and stock – I didn’t have Burgundy wine the last time I made this, so used Rioja instead…it was still delicious!! You can also use half wine and half stock if you like.
- Freezable – leftovers can easily be frozen in an airtight container. When ready to use, defrost thoroughly and either reheat on the hob until piping hot.
- This beef bourguignon recipe is easily adapted if you're cooking for less or more people.
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