Beef Bourguignon

DIFFICULTY
Average Average
PREP TIME
Under 2 Hrs. Under 2 Hrs.
COOK TIME
Over 2 Hrs. Over 2 Hrs.
SERVES
6-8 6-8
Beef Bourguignon
Also called beef Burgundy, this traditional French beef stew is braised in red wine for mouth-watering results. Serve with mashed potatoes for a real comfort food experience.
FOR THIS RECIPE WE LOVE TO USE
Ingredients
Method

Ingredients

  • 2kg Beef cut into large bite sized pieces
  • sea salt
  • black pepper
  • 1 cup of flour
  • A few glugs of olive oil
  • 65g butter
  • 200g smoked bacon or pancetta (optional)
  • 12 shallots peeled and halved
  • 2 celery sticks sliced
  • 2 carrots sliced
  • 1 bunch of spices (based on fresh parsley, rosemary and 2 bay leaves)
  • 3 cloves of garlic finely chopped
  • 1 tbsp roast rub
  • 350ml good quality red wine
  • 2 tbsp beef stock stirred into 500ml hot water
  • 1 tbsp tomato paste
  • 150g whole button or chestnut mushrooms
  • A splash of brandy (optional)
  • Fresh parsley leaves to garnish
TO THICKEN THE BUTTER MANÉ
  • 45g softened butter
  • 2 tbsp. wheat flour
  • Method

  • 1
    Place a Le Creuset 24cm Signature Round Casserole with 3 tablespoons of oil over medium heat. Add the bacon and sauté until lightly browned, then remove with a slotted spoon (leave the oil in the casserole) and set aside.
  • 2
    Add the beef in portions and sear.
  • 3
    Return the bacon and all the meat to the casserole and deglaze with wine.
  • 4
    In the same casserole, add the garlic, tomato purée, beef stock, carrots, the bouquet of spices, and 2 teaspoons of black pepper. Bring the ingredients to a boil over medium heat. As soon as the contents of the casserole simmer, reduce the temperature and simmer covered for 2 hours.
  • 5
    Caramelise the shallots half an hour before the beef is ready. To do this, melt 30g of butter in a saucepan at a low temperature. Add the shallots and caramelize them for 10-15 minutes until golden brown. This process takes patience, but the slow caramelization process creates a more intense flavour. Once the shallots have finished caramelising, transfer them to a plate with a slotted spoon.
  • 6
    Melt the remaining 30g of butter in the pan, add the mushrooms, and sauté until golden brown.
  • 7
    After 2 hours, carefully remove the lid from the casserole and remove the spice bouquet.
  • 8
    For the beurre manié, mix the butter and flour in a bowl. Add in small amounts and stir with each addition. Add the caramelised shallots and mushrooms. Reduce and allow to thicken for 10-15 minutes.
  • 9
    Stir everything well and season to taste. Sprinkle with parsley before serving.
 
Mashed potatoes or fresh baguettes go very well with this dish.
 
 
Le Creuset