Beef Bourguignon
2014-09-12- Cuisine: Winter Ideas
- Course: Main Course
- Skill Level: Easy
Recipe Info
- Servings : 8
- Prep Time : 45m
- Cook Time : 3:00 h
- Ready In : 4:00 h
Beef shin is a great cut for slow-cooking.
Ingredients
- 6 tablespoon(s) olive oil
- 1200 grams shin beef, cut into large chunks
- 200 grams streaky bacon , sliced
- 350 grams small onions, peeled
- 250 grams carrots, peeled and sliced
- 250 grams button mushrooms
- 2 garlic cloves, sliced
- 1 bouquet garni
- 2 tablespoon(s) tomato purée
- 750 mL bottle red wine
Method
Step 1
Heat a large casserole pan and add 1 tbsp olive oil. Season the beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more olive oil if necessary. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.
Step 2
In the same pan, fry the bacon, carrots, onions, mushrooms, garlic and bouquet garni until lightly browned. mix in the tomato purée and cook for a few mins, stirring into the mixture. Then return the beef and any drained juices to the pan and stir through.
Step 3
Pour over the wine and about 100ml water so the meat bobs up from the liquid, but isn't completely covered. Bring to the boil and use a spoon to scrape the caramelized cooking juices from the bottom of the pan - this will give the stew more flavour.
Step 4
Heat oven to 150C/fan 130C/gas 2. Make a cartouche: tear off a square of foil slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil. Then cook for 3 hrs. If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside. Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan.
Step 5
Spoon the beef bourguignon into serving bowls and place a large spoonful of the hot mash on top. Garnish with fresh thyme and enjoy with a glass of red wine.