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beef bourguignon

Beef Bourguignon

Daniel Devereux
Classic French recipe - Super rich stewed beef in red wine!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 1 day 3 hours 40 minutes
Course Dinner
Cuisine French
Servings 4 people

Equipment

  • Cast Iron Casserole Minimum 2 Litre capacity
  • Long Spoon
  • Tongs
  • Chopping board
  • Sharp knife
  • Mixing bowl

Ingredients
  

  • 1 kg stewing beef 1-3 inch pieces
  • 250 grams lardons
  • 1/4 cup all-purpose flour
  • 400 grams cremini or chestnut mushroom thick sliced
  • 2 cloves garlic minced
  • 1 shallot diced
  • 1 brown onion diced
  • 6-8 pearl onions
  • 3 carrots cut into diagonal rounds
  • 1/2 cup cognac
  • 500 ml red wine
  • 500 ml beef stock
  • 1 tbsp tomato puree
  • 1 bouquet garni
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • chopped flat leaf parsley

Instructions
 

  • Preheat the oven to 160°c. Cut your beef into 1-2 inch pieces.
  • In a large bowl, toss the beef with the flour and a large pinch of salt and pepper and set aside.
  • In a large cast-iron cocotte, render the fat from the lardons over medium-low heat until the edges of the bacon are crispy. Remove the bacon to a large bowl, leaving the rendered fat in the pan.
  • Increase the heat to medium high. Add the beef to the fat in the pan and brown it on all sides. Remove the beef from the pan to the bowl with the bacon. 
  • Add diced onion, sliced rounds of carrot, and half the sliced mushrooms to the pan. Reduce the heat to medium and cook for 5 to 7 minutes or until softened. Add the garlic and cook for another 30 seconds or until aromatic.
  • Remove vegetables from the pan to a bowl. Deglaze the pan with the cognac and cook until reduced by half, scraping the bottom of the pan to release any browned bits.
  • Add the wine, stock, tomato paste, herbs, brown sugar, and a big pinch of salt and pepper. Bring to a boil, then remove from the heat.
  • Return the lardons, beef, and vegetables to the pot. Cover and place in the oven. Leave for 1 hour before removing to check and stir. Put back in oven for another hour.
  • In the meantime sauté the remaining mushrooms in a pan with butter and set aside.
  • If using pearl onions caramelise with sugar and butter and set aside. Taste for seasoning and adjust if necessary.
  • Once the two hours is up add the onions and mushrooms and cook for a further 30 minutes to 1 hour or until the beef is fork-tender.
  • Remove from the oven, taste, and adjust the seasoning with salt and pepper if needed.
  • Stir in some freshly cut flat leaf parsley and serve.

Notes

TIPS - 
  • To caramelise the pearl onions use a shallow frying pan and about 2 tbsp unsalted butter and 1 tbsp brown sugar.
  • When sautéing the mushrooms heat pan to hot to slightly crisp up the mushrooms for a bolder flavour.
  • If you don't have or can't find lardons you can use bacon or pancetta and just cut to small pieces or strips. 
  • After an hour in the oven add more beef stock if you think its needed.
Keyword French Flavour, Meat, one pot, Savoury, Wine, Winter