Amidst the cold weather there’s no better picker upper than a hearty meal to keep you warm. This delectable beef bourguignon is the perfect recipe to enjoy the weekend with its amazing flavour.
Beef bourguignon
Ingredients
- Beef marinade
- 800 grams chuck beef cut into cubes
- 2 large carrots
- 6-10 shallots, cut in half
- 2 bay leaves
- 3 sprigs thyme
- 750ml pinot noir
- The stew
- Olive oil for frying
- Salt and pepper
- 150 grams diced bacon
- 200 grams white button mushrooms, cut in half
- 2 tbsp butter
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- ⅓ cup flour
- 3 tsp beef stock powder
- 3 cups boiling water
Instructions
PLACE the Beef Marinade ingredients in a large ziplock bag. Marinate overnight in the fridge for 12 hours-24 hours.
STRAIN the liquid into a bowl and reserve half of the marinade liquid. Separate the beef, carrots and onion.
The stew
HEAT the oil in a flameproof casserole pan. Pat the beef pieces dry. Season well and cook in batches until browned. Remove and set aside.
ADD the bacon to the same pan and cook for 5 minutes until golden brown. Remove it and add it to the beef.
ADD mushrooms to the pot and cook for 5 minutes or until golden brown. Remove from the pot and set aside.
HEAT a bit more oil in a pan and add the onions from the marinade. Cook until golden brown. Add in butter, garlic and carrots from the marinade. Cook for a further 3 minutes.
ADD in the tomato paste and cook for 1 minute and stir in flour. Cook for 1 minute. Add stock powder and slowly pour in boiling water. Add the marinade wine. Add in the beef, bacon, thyme and bay leaf. Bring to a simmer and transfer to the oven for 1 hour.
AFTER 1 hour add in the mushrooms. Cover with the lid and return to the oven for 1 hour or until the beef is falling apart tender.
Notes
This recipe goes perfectly with mashed potatoes
ALSO SEE: 20 min beef stroganoff
Feature image: Pexels
