Recipe for Beef Bourguignon
One of the delights of this dish is you can prepare it in advance so that your dinner looks as if you have prepared it with the skill of a French cook. We picked it as our top dish for a perfect Valentines Day idea because it is delicious and easy. It also works for supper parties and will make you the perfect hostess.
The following recipe for beef bourguignon will make enough to serve 4 to 5 people dependent upon appetite.
This is an ideal recipe to prepare in advance to Valentine’s Day, the day before or if you have a freezer save the dish in two servings as it freezes really well. On the day you can also put it in the oven until you are ready to serve it- not too high and watch it doesn’t dry out, so don’t put the ready prepared meal in the oven hours before your guest is due to arrive.
- 1 bottle red wine (cheap is fine)
- 1 ½ lbs braising steak such as skirt or chuck
- 1-2 Bay leaves
- Small bunch of thyme
- 1 large onion or 2 small-medium onions
- 2 large carrots or 3 medium carrots
- 1 ½ oz Flour
- 1 dessert spoon tomato puree
- 150g bacon lardons
- 250g baby shallots
- 200g small button mushrooms
- little oil/butter for frying
- 2 x Bowls
- Large lidded casserole dish
- Frying pan
- Sieve / colander
- Cube the meat and place in a bowl with the wine, bay leaves and thyme. Mix and cover to allow to marinade to soak in overnight. Place in the fridge.
Cooking Instructions: (Total cooking time 3h15)
- Preheat the oven to 150˚C
- Drain off the red wine into another bowl using a sieve or colander. Keep the wine for later.
- Heat the frying pan with a little oil.
- In small batches, brown all sides of the cubed steak and once done, place in the casserole dish.
- Once the frying pan is empty, pour in a little of the kept wine and use to bubble off any meat juices that have stuck to the bottom of the frying pan. Pour this into the casserole dish with the meat.
- Also place any residual bits from the overnight bowl (tiny little pieces of meat, bay leaves, thyme and residual wine) into the casserole dish.
- Chop the onion and carrots into chunks and fry in the pan until they start to colour then add to the casserole dish.
- With the frying pan off the heat, add the tomato puree and the flour and mix into a paste with a splash or two of red wine to make a fairly runny mixture.
- Place the frying pan back on the heat and stir continuously whilst the flour cooks. As the flour cooks it will start to thicken, so keep stirring to remove any lumps from the mixture. You can add little more wine as it cooks to keep it from getting too thick. The desired result will have a thickness similar to custard.
- Add the cooked flour mixture to the casserole dish as well as the red wine kept from earlier.
- Mix well, cover with the lid and place the casserole dish into the preheated oven to cook for 2 ½ hours.
- Just before the end of this cooking time, place the bacon bits into a frying pan and brown (optional).
- Add in the baby shallots and baby button mushrooms (whole or at most cut in two) to the pan and sauté until they start to soften. Dependent upon how fatty the bacon was, add a little oil or butter during frying if needed. (Keep 12 and 13 to one side).
- At the end of the 2 ½ hour cooking time add the bacon, shallots and mushrooms from the pan to the casserole dish.
- Mix and cook in the oven at the same temperature for a further 45minutes.
We suggest serving this delicious recipe for beef bourguignon with a new potatoes and tender stem broccoli.
Remember that any leftover beef bourguignon will keep well in the fridge to have later in the week, or you can freeze to enjoy at a later date.