Beef Bourguignon

Beef Bourguignon, stewed with bacon garlic carrots onions mushrooms and spices.

Beef Bourguignon

• 4 tbsp rapeseed oil


• Sea salt and freshly ground black pepper


• 1 kg of diced stew beef, cut into 5 cm / 2 in pieces


• (for Beef Bourguignon, cubed beef blade or beef flank are traditionally used)


• 14 shallots, peeled


• 200 g smoked streaky bacon, cut into cubes


• 200 g chestnut mushrooms cut into chunks


• 1 large carrot, peeled and cut into chunks


• 3 cloves of garlic, peeled and finely chopped


• 1 tbsp chopped thyme leaves


• 1 tbsp tomato puree


• 2 tbsp plain flour


• 1 bottle of red burgundy wine


• 300 ml beef stock


• 2 tbsp flat leaf parsley chopped


• 2 bay leaves


• Zest of 1 orange

• 1. Preheat oven to 150°c, gas mark 2 or 300°f


• 2. Heat a large, heavy based oven proof casserole pan on a medium heat and add the oil.


• 3. Season the beef with sea salt and black pepper and fry until golden brown, for about 3 minutes, then turn and fry the other side.


• Cook the meat for the Beef Bourguignon in about 3 batches and set aside.


• 4. In the same pan, add the shallots, bacon, mushrooms, carrots, garlic and chopped thyme leaves and cook until lightly browned. Then stir in the tomato puree and plain flour and cook for 2 minutes, stirring constantly.


• 5. Add the beef and the beef juices to the pan and mix thoroughly into the shallot mixture pour the wine and stock over, and then add the parsley, bay leaves and orange zest.


• Put on the casserole lid and cook very gently for 2 ½ hours – 3 hours.