Boeuf Bourginon
 
Prep time
Cook time
Total time
 
Serve with a flavoured mash such as Mixed Mash, a combination of sweet and white potato.
Cuisine: French
Serves: Serves 4
Ingredients
  • 6 Smoked Bacon Rashers (cut into 3cm chunks)
  • 2 tablespoons Olive Oil
  • 750g Braising/Casserole Steak (cut into 3cm chunks)
  • 6 Banana Shallots (peeled & halved)
  • 2 Carrots (peeled & thickly sliced)
  • 1 tablespoon Plain Flour
  • 300ml Beef Stock
  • 300ml Red Wine
  • Salt & Freshly Ground Pepper
  • 10-12 Button Mushrooms
  • 2 Bay Leaves
  • 1 teaspoon Herbs de Provence
  • Handful of Chopped Parsley
Instructions
  1. Heat a large casserole dish on a medium-high heat and add the bacon pieces. Fry for 10 minutes or until slightly browned.
  2. Remove the pieces onto kitchen paper to soak up any excess fat, then keep warm.
  3. Add 1 tablespoon of the olive oil and increase the heat to high.
  4. Add the steak pieces and cook until browned all over, around 8 minutes, then set-aside and keep warm.
  5. Pre-heat the oven to 150C (fan-assisted) or 170C (conventional).
  6. Next fry the shallot halves and add the carrots.
  7. Cook for 8 minutes until slightly browned, then remove from the heat.
  8. Take a tablespoon of the flour and add it to the casserole dish along with a drop of the red wine to scrape up all the bits from the fan.
  9. Pour the remaining wine into the casserole dish along with the beef stock, then put the lid on and bring to the boil by increasing the heat.
  10. Return the bacon and steak to the pan along with the bay leaves, mushrooms and herbs de provence.
  11. Season well, mix through and ensure that the meat is immersed within the liquid to avoid it from drying out.
  12. Place the lid onto the casserole dish and bring to the boil.
  13. Once boiling, place into the oven and cook for 2 hours 20 minutes, or until the beef is easily pulling away.
  14. After the time is up, carefully remove the casserole onto a hob ring at a fairly high temperature and remove the lid. This will help to reduce the liquid and make it into a sauce. Stir regularly.
  15. When you have a sauce-like consistency, sprinkle over the chopped parsley and serve.
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/boeuf-bourginon-3897/