Beef Bourguignon
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Slow-cooked braising steak with red wine, bacon, mushrooms and aromatic herbs. A hearty, comforting dish that’s perfect for a weekend feast!
This slow-cooked beef dish is all about building layers of rich, deep flavour. Starting with braising steak browned to perfection, the addition of bacon, mushrooms, and a splash of red wine creates a sauce that’s both hearty and luxurious.
Cooking it low and slow allows the meat to become tender and melt-in-the-mouth, while the vegetables break down to enrich the sauce. It’s a classic comfort dish with a hint of elegance from the wine and herbs.
Once it’s in the oven or slow cooker, the dish takes care of itself, filling your kitchen with irresistible aromas. Serve it with mashed potatoes, creamy polenta, or crusty bread to soak up the sauce.
What You'll Need
Serves 4-6
| Pure Beef Stock | 500ml |
|---|---|
| Braising Steak | 700g |
| Smoked Streaky Bacon Lardons | 150g |
| Chestnut Mushrooms | 200g, quartered |
| Red Wine | 300ml |
| Tomato Puree | 2 tablespoons |
| Large Onion | 1, sliced |
| Large Carrots | 2, cut into chunks |
| Garlic Cloves | 2, crushed |
| Bay Leaf | 1 |
| Thyme | 2 sprigs |
| Cornflour | As required |
| Parsley | To garnish |
How To Make It
Cut braising steak into chunky pieces about 4cm. Trim any hard fat and season well with salt.
Add some cooking oil to a large pan over high heat and fry the meat in small batches until well browned.
Place the cooked beef into a casserole dish or slow cooker.
Slice the bacon into lardons and fry in the same pan until lightly coloured. Add to the casserole with the beef.
Add the onion and carrot to the pan, cooking gently before adding the garlic.
Add the tomato puree and cook for a couple of minutes, stirring. Deglaze the pan with red wine and transfer everything into the casserole dish with the beef.
Add the stock and a little water if needed to cover the meat, along with the bay leaf and thyme.
Cover with a lid and cook in the oven at 160°C for 2 hours, or in a slow cooker for 3–4 hours on high, until meat is tender.
Once tender, thicken the sauce with cornflour slaked in cold water, and season to taste.
Pan-fry the mushrooms in a little oil or butter, season, and add to the dish along with chopped parsley before serving.
Chef's Tip
For an extra layer of richness, you can add a splash of balsamic vinegar to the sauce just before serving.