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How to make Boeuf bourguignon

Yield = 6
Prep time: 0:30
Cook time: 2:20
Total time: 2:50

Ingredients

  • 1kg beef chuck steak, cut into 3cm pieces
  • 1 x 750ml btl red wine
  • 2 carrots, peeled, thickly sliced
  • 2 brown onions, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 tablespoons extra virgin olive oil
  • 250g bacon, coarsely chopped
  • 2 tablespoons plain flour
  • 25g butter
  • 500g button mushrooms, halved or quartered
  • Potato & Parsnip Gratin (see related recipe), to serve
  • Green Salad with Herbs & Garlic Croutons (see related recipe), to serve

Method

  • Step 1 Combine the beef, wine, carrot, onion, garlic, thyme and bay leaves in a large bowl. Cover with plastic wrap. Place in the fridge overnight to marinate.
  • Step 2 Remove the beef from the marinade. Pat dry with paper towel. Drain the vegetables from the marinade. Reserve the vegetable mixture and the marinade.
  • Step 3 Heat the oil in a flameproof casserole dish or large heavy-based saucepan over medium heat. Add the bacon and cook, stirring occasionally, for 5 minutes or until golden. Use a slotted spoon to transfer to a large plate.
  • Step 4 Increase heat to high. Add half the beef to the pan and cook, stirring occasionally, for 5 minutes or until browned. Transfer to the plate with the bacon. Repeat with the remaining beef, reheating the pan between batches.
  • Step 5 Add the reserved vegetable mixture to the pan. Cook, stirring occasionally, for 5 minutes or until the carrot is soft. Reduce heat to medium. Stir in the flour. Remove from heat. Gradually add the reserved marinade, stirring constantly, until the mixture thickens. Place the vegetable mixture over medium heat and bring to the boil. Add the beef and bacon to the pan. Season with salt and pepper. Cover and reduce heat to low. Simmer for 1 hour 45 minutes or until the beef is tender.
  • Step 6 Meanwhile, melt the butter in a frying pan over high heat. Add the mushroom and cook, stirring occasionally, for 5 minutes or until soft.
  • Step 7 Add the mushroom to the beef mixture and cook, covered, for a further 15 minutes. Taste and season with salt and pepper. Divide the beef mixture among serving plates. Serve with the gratin and salad.