Beef Bourguignon
A classic french stew that will transform your mid week meals. Of course this goes extra well with an exquisite glass of French red wine. So don’t use it all in the cooking.
By Adrian Martin
6 people
180 minutes
10 minutes
Ingredients
- 6 - Baby Potatoes
- 800 g Beef Brisket cut into chunks
- 300 ml Beef Stock
- 3 medium Carrots sliced
- 6 - Chestnut Mushrooms sliced
- 300 ml Fleurie Andre Goichot
- 6 sprigs Fresh Herbs fresh thyme & rosemary
- 1 handfull Fresh Parsley chopped
- 4 cloves Garlic
- 1 - Onion sliced
- 2 tbsp Rapeseed Oil
- 3 - Shallots peeled & halved
- 4 - Smoked Streaky Bacon diced
Method
Method:
Heat a large casserole pan.
Start by frying off the beef in batches making sure to season it well in salt and pepper until it goes nice and golden in colour.
Remove from the pan until cooked through.
Next fry the bacon until crispy and then remove it also.
Now add the garlic, mushrooms and sweet onion to the pan and allow to fry until softened and golden.
Add back the beef and then add the red wine. Allow it to simmer and reduce on a high heat by half.
Now add the beef stock, followed by the carrots, shallots, baby potatoes and herbs. Close the lid on the pan and allow this to cook on a low heat for 2-3 hours.
Season to taste and serve it up with some crusty bread and a good sprinkling of parsley. Of course this dish goes very well with a cheeky glass of the red wine so don’t use it all in the cooking.
