Beautiful Boeuf Bourguignon

So I’ve had some beef in the freezer for a while now that I’ve been meaning to make into boeuf bourguignon, but I just haven’t got round to it. Deciding I needed a break from all the hard essay writing (procrastination) I finally got around to it, and I must say it was totally worth the little bit of extra effort that comes with making a cook marinade!

Unfortunately, I didn’t get many photos as it spent most of its time in the fridge or oven (and I temporarily misplaced my photo taking device…) But I shall add the two I got… This recipe is loosely based on this one from Anthony Worrell Thompson, and it is delicious. Oh so delicious… mmm…

Ingredients (Serves 4)

Olive oil
1kg chuck beef or braising steak, chopped into chunks
1 large carrot, peeled and roughly chopped
1 onion, chopped into medium chunks
2 pieces of celery, roughly chopped
a bottle of red burgundy
a couple of sprigs of thyme
3 cloves of garlic, crushed
3 cloves of garlic, peeled
a few bay leaves
50g butter
100g fatty bacon
100g shallots, peeled
2tbsp plain flour
300g button mushrooms
200ml beef stock


Okay, firstly make the cook marinade – fry the onion, crushed garlic, carrot and celery in a couple of tablespoons of olive oil for a couple of minutes, before adding the wine, thyme, whole garlic, and bay leaves. Simmer gently for about 15 minutes, and then allow to cool completely.

Put the beef in a large bowl and cover with the cool wine mixture. Cover it with cling film and pop it in the fridge overnight (4 hours will do, but overnight is better).

BB 1

Okay, now to cook it! The beef and veg should be a wonderful purple colour… Drain the sauce through a sieve into a casserole dish and add the vegetables. You should be left with just the meat.

Preheat the oven to 150c/300f/Gas Mark 2. Fry up the bacon in a little butter until until it’s crispy and delicious, and pop that in the casserole dish. Heat a glug of oil in a large frying pan, and add the meat (you may want to do this in a couple of batches). Brown it really generously, and then add it to the casserole dish alongside the shallots and stir in the flour and stock.

Next, pop the lid on the dish and put it in the oven for 3 – 3 and 1/2. About half-way through, fry the mushrooms in some olive oil until golden, and then add them to the casserole dish, stir, and return to the oven.

I had mine with boiled new potatoes and it was pretty heavenly! Enjoy.

BB 2


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