Traditional Beef Bourguignon
Ingredients
- 675g lean chuck steak or boneless shin, cut into 5cm/2inch cubes
- 3 tablespoons rapeseed or olive oil
- 1 medium onion, peeled and chopped
- 200g baby carrots, tops removed
- 2 large garlic cloves, peeled and finely chopped or crushed
- 750ml good red wine
- 1 bouquet garni
- 2 tablespoons plain flour
- 200g bacon lardons or pancetta cubes
- 300g shallots or baby onions, peeled and left whole
- 100g button mushrooms, halved
- 2 teaspoons sugar
- 2 tablespoons freshly chopped flat-leaf parsley, to garnish
Method
Heat the half the oil in a 1.7L flame/ovenproof casserole dish with a lid and cook the beef in batches for 4-5 minutes in batches until brown all over. Remove and set aside. Cook the onions, carrots and garlic for 3-4 minutes.
Bring to the boil, reduce the heat and simmer uncovered for 2 minutes. Return the meat to the pot and sprinkle over the onions. Sprinkle over the flour and stir gently.
Add the wine and bouquet garni. Season and cook in a preheated oven at Gas mark 2, 150°C ,130°CFan,Gas Mark 2,or on the hob under a very low flame for 2-2½ hours.
45 minutes before the end of the cooking time heat the remaining oil in a large non-stick frying pan and cook the bacon lardons and shallots or baby onions for 4-5 minutes until soft, and lightly browned. Add to the casserole pot with the mushrooms, season, stir gently, then cover and cook for the remaining cooking time.
Remove the bouquet garni, garnish with parsley and serve with boiled new potatoes, or mash and seasonal vegetables.
Nutrition
Each serving provides:
- Energy
- 446kcal
- Fat
- 19.6g
- Saturates
- 4.8g
- Carbs
- 12.4g
- Sugars
- 7.3g
- Fibre
- 3.3g
- Protein
- 32.2g
- Salt
- 1.6g
