French Cuisine – Beef Bourguignon Recipe

Elvis Elvis

This is a hearty French beef stew recipe, great on a winters evening. The beef ideally needs to be marinaded overnight.

Difficulty Rating: Moderate

Serves: 4

For the marinade:
3 lbs stewing steak
1 bottle of red wine
1 onion, chopped
6 cloves of garlic, peeled and roughly chopped
6 bay leaves
12 black pepper corns

French Cuisine   Beef Bourguignon Recipe

Ingredients for the Stew:
1lb streaky bacon, chopped
2 tbsp olive oil
24 small shallots, blanched
700 ml good quality beef stock
1 bottle of red wine
8 oz carrots, chopped
3 oz plain flour
4 – 5 sun dried tomatoes in olive oil, drained
6 oz mushrooms

Place all of the marinade ingredients in a dish including the meat, cover and refrigerate overnight. Heat the oil in a pan, drain the marinade from the meat and pat dry with kitchen towel. Add the beef to the pan and cook until browned. (You will need to do this in batches). Remove the meat from the pan and keep warm, add the remaining oil to the pan, heat through and add the flour and mix in thoroughly until you make a paste. Add the bacon and the beef to the pan and coat in the mixture, and cook until the bacon is golden. Add the red wine, stock and sun dried tomatoes. Cover, turn down the heat and cook for 2 hours. Add the onions and mushrooms and cook for a further ½ hour. Take the lid off and cook for a further 15 min. Serve with mashed potatoes, or our celeriac mash recipe for a twist.