Beef Bourguignon

We’ll explore the perfect beef bourguignon, a classic French dish that promises richness, depth of flavour, and a culinary masterpiece on your plate. In this video, we’ll take you through a step-by-step guide to creating this irresistible dish that will impress your family and friends.

Serves 6

Ingredients:

  • 1 kg (35 ounces) beef brisket or shin, cut into 3 cm dice
  • 5 tablespoons extra virgin olive oil
  • 150 grams (5.2 ounces) pancetta or bacon, roughly diced
  • 3 cloves garlic, minced
  • 2 medium onions, roughly diced
  • 2 large carrots, roughly diced
  • 4 large celery sticks, roughly diced
  • 400 grams (14.1 ounces) button mushrooms, quartered
  • 4 tablespoons flour
  • 2 tablespoons tomato paste
  • ½ bottle of red wine
  • 6 green or black peppercorns, crushed
  • 3 sprigs thyme (optional)
  • 4 sprigs marjoram (optional)
  • 3 bay leaves (optional)
  • 500 ml (2.2 cups) beef stock
  • Salt and freshly ground black pepper, to taste
  • Crusty baguette, for serving

Instructions:

  1. Preheat the oven on Expert mode – combined heat to 170°C (338°F).
  2. Heat 2 tablespoons of the oil in a large casserole dish, then add the meat in batches and fry until golden brown, removing each batch as you go and set aside.
  3. In the same pot, add the pancetta or bacon, garlic, onion, carrots, celery and herbs (I didn’t have any herbs on hand when making the video, yet the dish was still fantastic. However, if you have herbs available, be sure to add them in for an even better result). Sauté for 4 minutes, stirring occasionally, until the onion is translucent.
  4. Return the sautéed beef to the casserole pot, then sprinkle in the flour and cook for a couple of minutes.
  5. In a separate pan, heat the remaining oil over medium heat. Add the mushrooms and sauté until golden brown. Set aside.
  6. Add the crushed peppercorns, tomato paste and cook for a minute, then add red wine and beef stock.
  7. Bring to a simmer, then add the mushrooms. Cover with a lid and place in the oven for 2-3 hours or until the beef is tender.
  8. Remove from the oven.
  9. Taste and adjust the seasoning with salt and freshly ground black pepper.
  10. Serve hot with your favourite pasta, mashed potato or slices of crusty baguette.

“Simon Says”

I didn’t have any herbs on hand when making the video, yet the dish was still fantastic. However, if you have herbs available, be sure to add them in for an even better result.

A Pinot Noir from Burgundy is the most traditional choice for this recipe. It’s light-bodied but has plenty of flavour and acidity to stand up to the stew.

Enjoy your Beef Bourguignon!

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