Beef bourguignon recipes
Our top 3 of 8 Beef bourguignon recipes
Tips
For the onions, I use a jar off silverskin pickled onions and wash the vinegar off, before sauteeing.
Ingredients
- INGREDIENTS
- 6oz Chunk of streaky bacon
- 1 tbsp Olive Oil
- 3 lb Lean Stewing Steak, cubed
- 1 lrg. Carrot, thickly sliced
- 1 med. Onion, sliced
- 1 tsp Salt
- 1 oz Flour
- To taste Black Pepper
- 1 pint Red Wine
- 1 tbsp Tomato puree
- ¾ to 1 pint Beef Stock
- 2 cloves Garlic, puree
- ½ tsp Thyme, dried or fresh
- 15-20 Small Onions, sauteed, see TIP!
- 1 lb Mushrooms, quartered, sauteed
Method
- 1.Remove rind and cut bacon into lardons (sticks 1/4inch thick and 1.5inches long). Simmer rind and bacon for 10mins in 2.5pints of water. Drain and dry.
- 2.Preheat oven to 230°C/450°F/gas 8.
- 3.Sauté the bacon in the oil over a moderate heat for 2-3mins to brown lightly. Remove to a side dish with a slotted spoon. Leave casserole aside. Reheat until fat is almost smoking before you sauté the beef.
- 4.Dry the beef, it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
- 5.In the same fat, brown the sliced vegetables. Pour out the sautéing fat.
- 6.Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly. Place casserole uncovered in the middle of preheated oven for 4mins. Toss the meat and return to oven for 4mins more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 160°C/325°F/gas 2.
- 7.Stir in the wine, and enough stock so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmering point on top of the stove. Then cover the casserole and place in lower part of pre-heated oven. Regulate heat so that liquid simmers very slowly for 3-4hrs. The meat is done when a fork pierces it easily.
- 8.While the beef is cooking, prepare the onions (TIP: You can use a jar of small pickled onions, but wash the vinegar off.) and mushrooms, leave them aside until needed.
- 9.When the meat is tender, pour the contents of the casserole into a sieve placed over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
- 10.Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 1pint of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock. Taste carefully for seasoning. Pour the sauce over the meat and vegetables.
- 11.Cover the casserole and simmer for 2-3mins, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a dish surrounded with potatoes, noodles, or rice, and decorate with parsley.
3 Comments
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Yellowbunny Sun Mar 21 2010 • Reply
The is really Yummy, and easy to make, was shocked at 1kg of beef but it was worth it! i think everyone went for seconds!
Ingredients
- MEAT
- 1KG Beef steak - chopped
- 4 Bacon rashers. chopped Rind Removed (can be either smoked or unsmoked)
- OTHER
- 1 Pinch plain flour
- ground pepper for seasoning flour
- 12 Pickling Onions or charlottes
- 250ml Red wine (You can use more if you wish. I personally use a small ½ bottle)
- 500ml beef stock (adapt the amount of stock to the size of your pot)
- 1 Teaspoon dried thyme
- 200g button mushrooms
- 2 Bay Leaves
- 1 CHOPPED GARLIC (1 clove optional)
Method
- 1)Trim the steak of fat and sinew and cut into 2cm cubes. Lightly toss in the seasoned flour to coat, shaking off the excess.
- 2)Cut the bacon into 2cm squares. Heat some oil in a large pan and quickly cook the bacon over medium heat. Remove the bacon from the pan, then add the meat and brown well in batches. Remove the meat and set aside. Add the whole peeled onions to the pan and cook until golden.
- 3)Return the bacon and meat to the pan with the remaining ingredients. Bring to the boil, reduce the heat and simmer, covered, for 1.5 hours, or until the meat is very tender, stirring now and then. ( I personally transfer the covered dish to the oven on 180 degrees c for 2 hours instead of simmering on a stove)
- 4)Remove the bay leaves to serve. Mashed potato and steamed green beans or carrots are a nice accompliment.
- Storage: Refrigerate in an airtight container for up to 3 days. I have frozen this before and that works fine too.
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Add commentIngredients
- 6 oz Chunk of streaky bacon
- 1 tbsp. Olive oil
- 3 lbs Lean stewing steak cut into 2 inch cubes
- 1 Sliced carrot
- 1 Sliced onion
- 1 tsp. Salt
- 0.25 tsp. Pepper
- 1 oz Flour
- 1.25 pint Red wine
- 0.75-1 pint Brown beef stock
- 0.5 tsp Thyme
- 1 tbsp. Tomato paste
- 2 cloves Mashed garlic
- 1 Crumbled bay leaf
- 18-24 Small onions. brown-braised in stock
- 1 lb Quartered fresh mushrooms. sauteed in butter
- 1 sprig Parsley
Method
- 1. Remove rind, and cut bacon into lardons (sticks 1/4 inch thick and 1.5 inches long). Simmer rind and bacon for 10 minutes in 2.5 pints of water. Drain and dry.
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- 2. Preheat oven to 450 degrees F., Mark 8.
- 3. Saute the bacon in the oil over a moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Leave casserole aside. Reheat until fat is almost smoking before you saute the beef.
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- 4. Dry the beef, it will not brown if it is damp. Saute it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
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- 5. In the same fat, brown the sliced vegetables. Pour out the sauteing fat.
- 6. Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly. Place casserole uncovered in the middle of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (this browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees F., Mark 2.
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- 7. Stir in the wine, and enough stock so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmering point on top of the stove. Then cover the casserole and place in lower part of pre-heated oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
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- 8. While the beef is cooking, prepare the onions and mushrooms, leave them aside until needed.
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- 9. When the meat is tender, pour the contents of the casserole into a sieve placed over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
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- 10. Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 1 pint of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock. Taste carefully for seasoning. Pour the sauce over the meat and vegetables.
- 11. Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a dish surrounded with potatoes, noodles, or rice, and decorate with parsley.
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