Classic Beef Bourguignon | Supergolden Bakes

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.

Preheat the oven to 160C (325F). Cut the beef into large chunks, pat dry with kitchen paper and season with salt and pepper.

Pan fry the bacon in a large lidded casserole dish or Dutch Oven. Cook for a couple of minutes until nicely coloured then use a slotted spoon to set aside.

Sear the beef in the hot pan, in batches, until nicely browned on all sides. Set aside. Deglaze the pan with a little stock scraping any browned bits loose. Add to the beef and wipe pan clean.

Add a little butter to the pan and sauté then onion and carrots for 5 minutes until softened.

Add the flour, stirring well and cook for a couple of minutes.

Return the beef and bacon to the pan and add the wine, stock and tomato paste. Add the bouquet garni and bring to a simmer.

Cover and transfer to the oven and set a timer for 70 minutes.

When the timer goes off, heat butter in a frying pan and pan fry the shallots for 10 minutes over low heat until caramelised. Set aside.

Add garlic to same frying pan and stir until fragrant. Add the mushrooms and sauté until nicely coloured, about 5 minutes.

Take the stew out of the oven and stir in the shallots and mushrooms. Cover and cook for a further 30-50 minutes until the beef is perfectly tender.

Remove and discard the bouquet garni. Taste and season with salt and pepper. Garnish with chopped parsley and serve with mashed potatoes, rice or pasta.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens