Food & WineMeat Dishes

Beef Bourguigon Style

A mixture of different versions of Beef Bourguigon recipes which I find works best for me. I am not a lover of carrot which is in most recipes but not one from James Martin who I trust because he trained in France.

Ingredients
  • 500 gms of stewing beef
  • 2 bay leaves
  • 2 tbsp plain flour
  • salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 150 gms  pancetta, cut into small chunk
  • 2 shallots, finely chopped
  • 1 garlic clove, crushed
  • 250 ml Burgundy red wine, or other red wine
  • 250ml beef stock
  • 25 gms butter
  • 125 gms peeled baby shallots (or frozen button onions)
  • 150 gms chestnut mushrooms

Method

  1. Tip the beef into a large bowl with the bay leaves, wine and some pepper, then cover and leave in the fridge for 2-3 hours or overnight.
  2. Draib the beef keeping back all the wine.
  3. Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Dredge the beef in the seasoned flour and set aside.
  4. Heat one tablespoon of the oil in a large, lidded frying pan and fry the pancetta for 1-2 minutes, or until golden-brown. Add the beef and fry for a further 4-5 minutes, or until browned on each side. Add the shallots and garlic and fry for 4-5 minutes, or until just softened.
  5. Add the red wine and beef stock and bring to a simmer. Add the bouquet garni, then cover and cook on a low heat for two hours, or until the beef is tender and the sauce has thickened.
  6. Heat the butter and remaining oil in a frying pan and fry the baby shallots or onions for 4-5 minutes, or until just golden-brown.
  7. Add the browned onions and the chestnut mushrooms to the beef mixture and cook for a further 20 minutes. Season, to taste, with salt and freshly ground black pepper.

 

 

Beef Bourguigon Style
 
Author: 
Recipe type: Beef
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 500 gms of stewing beef
  • 2 bay leaves
  • 2 tbsp plain flour
  • salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 150 gms/5½ oz pancetta, cut into small chunks
  • 2 shallots, finely chopped
  • 1 garlic clove, crushed
  • 250 ml Burgundy red wine, or other red wine
  • 250ml beef stock
  • 25 gms butter
  • 125 gms peeled baby shallots (or frozen button onions)
  • 150 gms chestnut mushrooms
Instructions
  1. Tip the beef into a large bowl with the bay leaves, wine and some pepper, then cover and leave in the fridge for 2-3 hours or overnight.
  2. Drain the beef keeping back all the wine.
  3. Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Dredge the beef in the seasoned flour and set aside.
  4. Heat one tablespoon of the oil in a large, lidded frying pan and fry the pancetta for 1-2 minutes, or until golden-brown. Add the beef and fry for a further 4-5 minutes, or until browned on each side. Add the shallots and garlic and fry for 4-5 minutes, or until just softened.
  5. Add the red wine and beef stock and bring to a simmer. Add the bouquet garni, then cover and cook on a low heat for two hours, or until the beef is tender and the sauce has thickened.
  6. Heat the butter and remaining oil in a frying pan and fry the baby shallots or onions for 4-5 minutes, or until just golden-brown.
  7. Add the browned onions and the chestnut mushrooms to the beef mixture and cook for a further 20 minutes. Season, to taste, with salt and freshly ground black pepper.

 

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