Beef bourguignon
- ⏱ 17 hours 25 minutes
- Hard
- Serves 1
- 👥 2-cook recipe
Beef marinated in red wine, browned, and slowly braised with bacon, shallots, carrots, and mushrooms.
Adapted from Great British Chefs.
This recipe, inside the app
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Beef bourguignon
0/0
COOK 1COOK 2
1Cut the beef
2Prepare marinade aromatics
Peel and quarter the onion, and peel and lightly...
3Plate and serve
+ 32 more steps in the app
Beef bourguignon
0/0
COOK 2COOK 1
1Cut the beef
Cut the braising beef into approx, 5cm cubes
2Prepare marinade aromatics
3Plate and serve
+ 32 more steps in the app
Ingredients
- 1 kg braising beef (cut into approx. 5cm cubes)
- 750 ml dry red wine
- 1 onion (peeled and quartered)
- 1 bay leaf
- 2 garlic cloves for marinade (peeled and lightly crushed with the back of a knife)
- 2 sprig thyme
- 3 tbsp plain flour
- 3 shallots (finely chopped)
- 1 garlic clove for frying (crushed)
- 80 ml brandy
- 1 tbsp tomato purée
- 250 ml beef stock (fresh)
- 1 bouquet bouquet garni (made from 2 sprigs of parsley, 1 bay leaf and 2 sprigs of thyme, tied together with kitchen string)
- 3 tbsp olive oil for browning
- 20 g butter
- sea salt, to taste
- freshly ground black pepper, to taste
- 200 g smoked bacon lardons
- 250 g chantenay carrots (scraped and trimmed)
- 12 small shallots
- 200 g button mushrooms
- 1 handful flat-leaf parsley (chopped)
- 1 tbsp olive oil for bacon
The full plan
Split between two cooks — each step says who's on it.
1. Cut the beef COOK 1
- Cut the braising beef into approx, 5cm cubes
2. Prepare marinade aromatics COOK 2
- Peel and quarter the onion, and peel and lightly crush the garlic cloves for marinade with the back of a knife
3. Make the marinade COOK 2
- In a large pan, add the wine, onion, garlic cloves for marinade, bay leaf, and thyme sprigs
- Bring to the boil, immediately reduce the heat, and simmer for 10 minutes
4. Prepare frying aromatics COOK 2
- Finely chop the shallots and crush the garlic clove for frying
5. Mise en place COOK 1
- Prep 250 g chantenay carrots: scraped and trim
6. Preheat the oven COOK 1
- Preheat the oven to 160°C/gas mark 3
🤝 Cook 1 takes over at the oven.
7. Make bouquet garni COOK 2
- Make the bouquet garni from 2 sprigs of parsley, 1 bay leaf and 2 sprigs of thyme, tied together with kitchen string
8. Cool the marinade COOK 2
- Allow the marinade to cool at room temperature
- Place it in a large bowl in the fridge until cold
9. Marinate the beef COOK 1
- When the marinade is cool, add the diced beef to the bowl, stir and cover
- Place in the fridge to marinate overnight
10. Strain the marinade COOK 2
- Remove the meat from the marinade with a slotted spoon onto a plate lined with kitchen paper
- Strain the marinade and discard the onion, garlic cloves for marinade, and herbs, reserving the liquid
🤝 Cook 1 hands over the marinade.
11. Dry the beef COOK 2
- Blot the meat with more kitchen roll to dry it as much as possible and allow it to come to room temperature, which will take around 30 minutes
12. Flour the beef COOK 1
- Put the flour on a plate and season with salt and pepper
- Roll the beef in the flour a few pieces at a time so that they are lightly dusted, shaking off any excess
🤝 Cook 2 hands over the beef.
13. Brown the beef COOK 1
- In a large frying pan, heat the butter and olive oil for browning
- When hot, add the beef 5 or 6 pieces at a time
- Take care not to overcrowd the pan so that the beef develops a deep brown crust
- Spoon it into a large casserole dish and repeat in batches, adding more oil and butter if necessary
14. Fry the aromatics COOK 1
- In the frying pan, add a little more oil, add the chopped shallots and crushed garlic, and fry gently over a low heat until soft
- Add them to the casserole pan
- Turn up the heat and add the brandy to the frying pan, taking care to stand back as the brandy may flame
- Scrape the bottom of the pan to dislodge any caramelised bits and add them to the casserole pan
15. Start the braise COOK 1
- In the casserole pan, add the reserved wine marinade and the beef stock
- Stir in the tomato purée and add the bouquet garni
- Bring to a simmer, cover, and place in the oven for 2 hours
16. Fry the bacon COOK 2
- In a frying pan, add 1 tablespoon of olive oil for bacon
- Fry the bacon lardons until golden, remove with a slotted spoon, and set aside in a bowl
🤝 Cook 1 hands over the reserved wine marinade.
17. Cook shallots mushrooms COOK 2
- Blanch the small shallots in boiling water for 30 seconds and peel them
- Add them, along with the mushrooms, to the pan used to cook the lardons and fry until just beginning to colour
18. Finish the braise COOK 2
- Remove the casserole from the oven and add the carrots, small shallots, and mushrooms
- Stir and return to the oven for 30 minutes or until the onions and carrots are tender
19. Plate and serve BOTH
- Check the seasoning and serve in bowls, garnished with the crispy bacon lardons and chopped parsley
🤝 Cook 1 hands over the chantenay carrots.
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