Classic
Beef Bourguignon
Recipe

This Beef Bourguignon recipe produces a superbly rich and satisfying ragout that would be perfect as an easy main course for a dinner party. The dish can be made up to two days in advance and then refrigerated before reheating in a medium oven.

This recipe is especially good when prepared in a crock pot or slow cooker. The very long and gentle cooking process will make the steak particularly tender and utterly delicious!

Gourmet food........the EASY way!

Beef Bourguignon

2lb/900g best braising steak
3 tablespoons plain flour
olive oil
6oz/180g rindless smoked or unsmoked streaky bacon, diced
1 med onion finely chopped
2 cloves garlic, peeled
8 small shallots (baby onions), peeled
2 sprigs fresh thyme
2 bay leaves
4oz/110g small dark gilled mushrooms
15fl oz/425ml red Burgundy wine
a few dashes Worcestershire sauce
Salt & freshly milled black pepper

METHOD

• Begin by removing any gristle or excess fat from the steak and then cut into 1 inch/3cm squares. Place the four in a bowl and season with salt & freshly milled black pepper. Mix well and then toss the cubes of beef in the flour to coat evenly. Shake off any excess flour and place to one side.
  

• Heat about 3 tablespoons of olive oil in a large solid based frying pan. When the pan is smoking add just enough of the flour dusted beef to half cover the pan. Toss the meat regularly so as not to burn. Allow the cubes to take on a light crust and then remove with a slotted spoon to a large casserole dish or crock-pot dish. Repeat the process with the beef in stages until all has been browned adding a little extra oil as needed.
  

COOK'S TIP
The meat in this beef Bourguignon recipe must be browned in small batches over a high heat otherwise the pan will fill with juices and it will braise rather than fry.

• Again in the hot pan with just a little oil, sauté the bacon tossing frequently until nicely browned and starting to crisp. Remove with a slotted spoon to the casserole dish.
  

• Once more add a little oil to the pan and when hot, add the onions, garlic and shallots. Fry gently tossing frequently until lightly browned and softened. Remove with the slotted spoon to the casserole dish.
  

• Finally sauté the mushrooms in a little oil over a high heat until lightly browned. Remove with a slotted spoon to a separate dish. Set aside for later.
  

• Add the red wine, fresh thyme, bay leaves and Worcestershire sauce to the casserole. Season with salt and freshly milled black pepper and stir well to combine all of the ingredients together. cover the dish with a lid and braise very slowly in an oven preheated to 275°F/140°C/gas mark 1 for around 2 hours. In the last 15 minutes of cooking, remove the dish from the oven, add the mushrooms and return the covered dish to the oven.
  

• If using the crock-pot, follow the manufacturer's recommendation for cooking time. I generally cook a beef casserole on low for 6 to 8 hours.
  

• Once the dish is cooked, remove from the oven or slow cooker and remove the bay leaves and thyme. Taste and adjust the seasoning if necessary.

I recently cooked this beef Bourguignon recipe for a dinner party using a crock pot, and we all agreed it was absolutely delicious! The meat was incredibly tender and the sauce was pure delight in itself! I served it with a large bowl of garlic mash and glazed green beans followed by a ludicrously rich and decadent bread and butter pudding.........it was heavenly!

To go from my Beef Bourguignon Recipe to a recipe for
Halibut Bourguignon
CLICK HERE