Classic Beef Bourguignon

This Valentine’s Day, treat your loved one to this hearty home-made meal for 2. This Beef Bourguignon recipe is bound to impress!

Serve with creamy mash and a perfectly aerated glass of red wine.

 

Serves 2

 

Products from Dexam:

Chasseur Casserole Dish

Dexam Herb Shears

CellarDine Rouge 02 Electronic Wine Breather

 

Ingredients:

• 1 tbsp olive oil
• 350g beef, cut into 2-inch cubes
• Salt and pepper to taste
• 1 medium carrot, peeled and sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 250ml red wine 
• 250ml beef stock
• 1 bay leaf
• 1/2 tsp thyme 
• 1 tbsp flour (optional, for thickening)
• 2 tbsp butter
• 115g small button mushrooms, sliced
• 1 tbsp chopped fresh parsley (for garnish)

 

Instructions:

• Preheat your oven: Preheat your oven to 165°C.
• Brown the beef:
• Heat 1 tablespoon of olive oil in your Chasseur Cast Iron Casserole Dish over medium-high heat.
• Season the beef chunks generously with salt and pepper, then brown them in batches (do not overcrowd the casserole). Brown the beef on all sides, then transfer it to a plate and set aside.
• Sauté the vegetables:
• In the same casserole, add the carrot and onion, and sauté for about 5-7 minutes until softened. Stir occasionally.
• Add the minced garlic and cook for another 1-2 minutes, being careful not to burn it.
• Add the tomato paste:
• Stir in the tomato paste and cook for about 1-2 minutes, allowing it to caramelize and develop a rich flavour.
• Deglaze the pan:
• Pour in the red wine, scraping up any brown bits from the bottom of the casserole dish. This is where the flavour comes from!
• Simmer the stew base:
• Return the browned beef to the casserole. Add the beef broth, bay leaf, and thyme. Stir everything together.
• Bring the mixture to a simmer, then cover the casserole with the lid and transfer to the preheated oven. Cook for 2 to 2.5 hours, or until the beef is fork-tender and the flavours have melded. Stir halfway through cooking if desired.
• Prepare the mushrooms:
• While the beef is cooking, melt 2 tablespoons of butter in a skillet over medium heat. Add the sliced mushrooms and cook for about 5-7 minutes, until golden brown. Set aside.
• Thicken the sauce (optional):
• If you prefer a thicker sauce, once the beef is tender, remove the casserole from the oven. Mix 1 tablespoon of flour with a little cold water to make a slurry, then stir this into the stew. Return to the oven for another 20-30 minutes to thicken the sauce.
• Finish the dish:
• Once the beef is tender and the sauce is rich, remove the casserole from the oven. Stir in the sautéed mushrooms and let them heat through.
• Discard the bay leaf and thyme sprigs, then taste and adjust seasoning if needed.
• Garnish the Beef Bourguignon with fresh chopped parsley and serve.