Beef BourguignonPrep.Time: 30 mins
Cook.Time: 3-3½ hrs
Saucepan with Lid
(vented if you have one)
Ingredients900g/2lb Beef Steak
200gm/7oz Bacon Lardons
(Small Onions will do)
2 Cooking Onions
3 Cloves Garlic
425ml/¾pt Red Wine
4 Tbsp Olive Oil
1 Tbsp Plain Flour
1 Bay Leaf
½ tsp Mixed Herbs
½ tsp Thyme
MethodPre-heat the oven to 140°c / 275°f / Gas Mark 1.
Cut the beef into 2.5cm/1" cubes.
Fry the beef in 2 Tbsp of olive oil in the large saucepan (you will need to do this in batches otherwise the meat will just broil).
After each batch has browned, remove it to a plate using the slotted spoon.
Slice the cooking onions finely.
Add 1 Tbsp olive oil to the saucepan and fry the lardons.
When browned, add the onions.
Finely chop the garlic and add to the onions and lardons.
Return beef to saucepan.
Sprinkle flour over the meat and onions.
Stir well to soak up all the juices.
Slowly pour wine into saucepan, keep stirring to avoid lumps.
Now add the herbs and pepper.
Put the lid on and cook in the oven for 2 hours.
After the 2 hours is up, peel and trim shallots.
Fry the shallots in the frying pan in 1 Tbsp olive oil for 5 minutes.
Wash mushrooms and trim stalks.
Remove large saucepan from oven and add button mushrooms and shallots.
Stir well and return to oven with lid on.
Cook for 1 hour.
Serve with boiled potatoes.
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