Beef Bourguignon with Egg Fettuccine

Name: Beef Bourguignon with Egg Fettuccine
Total time: 18000 s
Yield: 4 serves
Cuisine: British
Ingredients: 700 g to 1 kg beef such as chuck, topside or blade. (I used wagyu beef); 100-125 g pancetta or speck; 1 tbsp olive oil; 120 g butter; 24 small white onion, peeled; 1 onion, finely chopped; 1-3 tbsp pain flour; 2 cups red wine; 1 cup beef stock; 1 bouquet garni; 1 clove garlic; 10-20 button mushrooms; Freshly chopped parsley

Santy Coy @chefsantycoy

Gold Coast, Australia

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Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

2.5 hours

4 serves

700 gto 1 kg beef such as chuck, topside or blade. (I used wagyu beef)
100-125 gpancetta or speck
1 tbspolive oil
120 gbutter
24small white onion, peeled
1onion, finely chopped
1-3 tbsppain flour
2 cupsred wine
1 cupbeef stock
1bouquet garni
1 clovegarlic
10-20button mushrooms
Freshly chopped parsley

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Steps

2.5 hours

1

Preheat the oven to 150ºC.
Cut the beef into large cubes and pancetta into thin strips.
2

Heat the oil with 30 g butter, add the beef cubes in a several lots and brown thoroughly, removing as each is done.
3

Add 30g butter to the pan, add pancetta strips and the chopped onion and cook until softened and lightly coloured.
4

Stir in the flour and cook for another minutes.
5

Add the beef stock and the wine, stirring.
6

Return the meat to the casserole, add 1 tbsp tomato paste and season with salt and pepper.
7

Add bouquet garni and garlic.
8

Bring slowly to a simmer the cover and cook in the oven for about 1.5 minutes.
9

Meanwhile, heat the butter to the small pot, add white onion and 1/2 cup of water. Cook for 15 -20 minutes until cook and softened. Strain the water off and set aside.
10

Add 50 g butter to the pan, sauté the button mushrooms until lightly cooked.
11

After 1.5 hours the casserole is in the oven, add the onions and mushrooms to the beef and cook again for another 30 minutes.
12

Boil the egg fettuccine
13

Serve the beef Bourguignon with egg fettuccine and scatter with parsley.
14

Enjoy this dish with a beautiful red wine.
15

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Cooksnaps

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Santy Coy @chefsantycoy

on May 10, 2022 15:53

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!