Beef Bourguignon
The traditional accompaniment is mashed potatoes, Boulangère potatoes or simple boiled potatoes, but I like to serve mine with Celeriac or Parsnip mash.
Ingredients
- 2 large Beef Cheeks
- 200 gr diced Pancetta or Smoked Streaky Bacon cut into slices
- 200 gr Button Mushrooms cut into quarters
- 1 bottle Red Burgundy
- 300 ml quality Beef Stock
- 14 Shallots peeled and halved lengthwise if very large
- 1 large Carrot peeled and cut into chunks
- 3 cloves Garlic peeled and very finely chopped
- 3 tablespoons quality Olive Oil
- 2 tablespoons Plain Flour
- A large knob fresh Butter
- 1 Bouquet garni
- Sea Salt and freshly ground Black Pepper
- 2 tablespoons Parsley freshly chopped
Equipment
- 1 Large heavy-bottomed Frying Pan
- 1 large oven-proof casserole with a lid
Instructions
- Preheat your oven to 150°C / 300°F / Gas Mark 2. Heat a large, heavy-based ovenproof casserole dish on a medium heat and add the oil.
- Season the beef cheeks with sea salt and black pepper and fry until brown, for three to four minutes, on each side. Remove the beef and set aside on a plate and add the butter to the casserole then add the shallots, bacon, mushrooms, and carrots, and cook until lightly browned.
- Then stir in the garlic, tomato puree, and plain flour and cook for two more minutes, stirring constantly.
- Return the beef cheeks and any beef juices to the pan and pour in the wine and stock. Put on the casserole lid and cook very gently for three to four hours.
- Alternatively, you can cook in a slow cooker following the manufactures instructions.
- Check seasoning and serve topped with plenty of chopped parsley.
Notes
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