RESTAURANT QUALITY Beef Bourguignon Recipe - Make in a Casserole or Slow Cooker

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: white wine

Non-alcoholic options are lower in calories, while white wine can be more affordable.

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef has a better dietary profile, while pork can be a more budget-friendly option.

Heat some oil in a casserole on the stove.

Add 400g of stewing beef and fry until browned.

Add 1 tbsp plain flour and stir into the meat juices.

Add 1 tbsp of tomato puree and pour in 1/2 a bottle of red wine.

Crumble in 1 beef stock cube and season generously with some salt.

Add 1 bay leaf, 1 bouquet garni, a handful of freshly chopped parsley, and the leaves from 3 sprigs of thyme.

Stir everything together until combined and bring up to boil.

Leave the casserole to simmer for 2 hours with the lid on over a low heat, topping up with water during cooking if needed.

Half an hour before the end of cooking, finely chop 2 garlic cloves and prepare 300g of shallots by slicing the ends off, peeling, and quartering.

Slice 4 rashers of bacon into chunks.

Heat some oil in a large pan over high heat and add the bacon, garlic, shallots, and 300g of washed button mushrooms.

Fry the ingredients for 10 minutes over high heat.

Remove the lid from the casserole and carefully add all the fried vegetables and bacon, along with 200g of chopped, peeled carrots.

Stir everything together and top the mixture up with more boiling water until the ingredients are just covered.

Bring up to boil, replace the lid, and leave to simmer for a final 30 minutes over low heat.

After the final 30 minutes, check for seasoning and consistency of the sauce; if it needs thickening, leave to simmer down for a few more minutes with the lid off.

Serve the dish straight away while still hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens