When a recipe is this good, there’s no need to rush – A classic Beef Bourguignon
This was one of the first dishes that I made my husband some 40 odd years ago. He was this man who ate only meat and two vegetables and did not like garlic. Well, he ate it! I didn’t tell him what was in it apart from Beef and Red Wine.
When he asked after saying “That was really good” and I said Beef, garlic, red wine, etc. “But I don’t like garlic”
He now eats this dish at every opportunity and asks me to make it!
- 1 kg Beef, I use good braising steak. Cut into cubes.
- 3 rashers smoked bacon cut in 1/4 pieces.
- 250gm button mushrooms..small as I use whole.
- 10-15 small onions used whole.
- 3/4 pint good beef stock.
- Half bottle red wine, I use a Shiraz.
- 2/3 bay leaves.
- 4 large cloves of garlic chopped not too fine.
- 2 tbsp flour for the roux. plus extra flour to coat beef.
- 2 tbsp Oil.
- Toss cubed beef in flour seasoned with salt and pepper.
- Heat some oil in a large pan over med heat seal cubed beef in batches.
- Once all beef is sealed set to one side.
- In the same pan add a little drop of oil and cook bacon and garlic until bacon is cooked nicely just slightly crispy.
- Add Beef and stir in 2 tbsp flour.
- Then add beef stock and stir until smooth gravy. It’s like making a roux.
- Add Bay leaves and Red wine bring to a slow boil, reduce heat to a simmer and cook for 2½ hrs until meat is tender.
- Depending on your cut of meat it may take a little longer.
- About 30 minutes before the end of cooking add button onions and 15 mins before add button mushrooms.
- Taste and adjust seasoning it may need more pepper. Again it is personal taste.
- This can be served with mashed potatoes and vegetables or rice and vegetables.
- I hope you enjoy it!
Prepared, tried, and tested by Carol Taylor