Delicious, easy casserole, the Beef Bourguignon. Serve with creamy mashed potatoes, or celeriac and potato mash.
PREP TIME 45 minsCOOK TIME 2 hrMAKES 8 to 10
Ingredients
1.5kg braising beef
300g bacon lardons
1 bottle red wine
500ml chicken stock or bouillion
2 tsp tomato puree
2 bay leaves
4 sprigs thyme
500g pearl onions or shallots (or ½ bag frozen silverskin onions if available)
2 onions, diced
300g closed cup mushrooms, halved
2 cloves garlic
1 tblsp plain flour
bunch parsley, roughly chopped
butter
oil
salt and pepper
Preparation method
Heat oven to 200°C/180C fan/gas 6.
Heat a little oil and butter in a heavy, hot casserole and brown the braising beef in batches, transferring it to a large bowl once it is browned.
Sauté the bacon lardons in the same pan and remove to the same bowl as the beef. When all the meat is browned, pour a little wine into the now empty frying pan and let it bubble to release any caramelised bits from the pan, then add the tomato paste and flour at the end and cook for 2 minutes until the flour has thickened the sauce a little.
In a separate pan sauté the baby onions from frozen and cook until they start to brown. Remove them to the same bowl as the meat.
Sauté the chopped onions and then the mushrooms in the same pan. Towards the end of cooking the mushrooms, add the garlic.
Return the meat to the pan with the deglazing liquid and add the vegetables, bay leaves, thyme, wine and stock. Bring it all to the boil and give everything a good stir.
Cover the casserole and simmer in the oven for 1½ to 2 hours or until the beef is very tender. Season to taste and sprinkle with chopped parsley.
Serve with creamy mashed potatoes or celeriac and potato mash.
