Beef Bourguignon

This dish comes from the Burgundy area of France which is how it got its name. You can use any red wine but classically you would use a Burgundy as quoted in the recipe

Keith Vigon @cook_4574654

United Kingdom

This dish comes from the Burgundy area of France which is how it got its name. You can use any red wine but classically you would use a Burgundy as quoted in the recipe

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Ingredients

170 mins

4 servings

2 tablespoonsolive oil
225 gpiece of streaky bacon cubed
12whole baby onions
1 kgbraising steak cut into 5 cm squares
1large onion sliced
1 tablespoonplain flour
450 mLred Burgundy wine
1Bouquet Garni
1 clovegarlic
225 gbutton mushrooms, halved
to tastesalt and black pepper
chopped fresh parsley to garnish

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Steps

170 mins

1

In a flameproof casserole dish heat the oil and add the bacon and baby onions.
2

Fry for 8 to 10 minutes until the onions are browned and the bacon fat is transparent.
3

Remove with a slotted spoon and reserve
4

To the casserole dish, add the beef and fry quickly on all sides until browned.
5

Add the sliced onion and continue cooking for another 4 to 6 minutes
6

Sprinkle the flour on top and stir well
7

Pour the wine over all, then add the bouquet garni and garlic.
8

Cover and and simmer gently for about 2 hours.
9

Stir in the reserves sautéd the onions and bacon and if necessary add a little extra wine
10

Add the mushrooms, cover and cook for a further 30 minutes.
11

Remove the bouquet garni and the garlic and garnish with chopped fresh parsley