Beef Bourguignon (beef and burgundy) recipe is an easy, delicious dish comprising of hearty, succulent beef in a tasty burgundy sauce.

Classic Beef Bourguignon Recipe

A rich, slow-cooked dish that tastes extraordinary. This family favourite tastes ever better when prepared a day in advance, refrigerated overnight and consumed the next day. Bacon fat can be used for the sauteing process to enhance the flavours of the dish. You’ll require an oven-proof porcelain pan/ dish for the major part of the cooking process.

Preparation Time: Overnight
Cooking Time: 3 hours
Serves: 4

Ingredients

Burgundy (red wine), 1 standard (750 ml) bottle
Brandy (2.5 tablespoons)
Shin of beef or chuck steak cubed into 5 centimetres by 1.5 inches pieces (450 grams)
Rashers or lardons of smoked bacon (fifty grams)
Beef broth/ stock (120 ml)
Flour (1/4 cup or 30 grams)
Bay leaf (2 large)
Thyme, roughly chopped (two twigs)
Garlic head (1), horizontally hacked into two equal halves
Mushrooms (1/4 kg)
Pink shallots (230 grams)
Baby carrots, cubed (2)
Stalk of celery, diced (1)
Extra-virgin olive oil (2 tablespoons)
Butter (28 grams)
Spanish onion, chunked (1 large)
Freshly cracked pepper and salt to taste

Procedure

The baby carrots, Spanish onion and stalk of celery are to be firstly added to a deep metal cooking pan containing a tablespoonful of heated extra-virgin olive oil and cooked for around five minutes. We then pour in the entire contents of a Burgundy bottle, the duo herbs, head of garlic and the mixture is to be brought to a bubble and continue simmering for twenty minutes. The pan is then taken off the flame and allowed to return to room temperature. This is prime marination fluid that we will use to immerse our beef in and keep covered under refrigeration for twenty-four hours.

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The smoked bacon cubes are to be cooked in a skillet containing melted butter and remaining olive oil till they are lightly browned. To this the entire batch of peeled pink shallots are to be added and then placed into a large-sized porcelain pan. The beef is then sieved off the marinade and rest of the precious fluid preserved for later use.

The meat is patted dry with tissues, dusted with freshly cracked pepper and some salt and cooked in a skillet till the pieces have evenly browned.The meat is now transferred to the porcelain pan along with the veggies, browned rashers and pink shallots.

A couple of tablespoons of preserved marination liquid is to be poured into the heated skillet for deglazing or getting every bit of the residue off the vessel and then poured into the porcelain pan.

The beef broth along with quarter cup of flour and rest of the marination mix is to be properly stirred into the porcelain pan which should be brought to bubbling point, covered and then placed into a pre-heated oven set at 150 degree centigrade for three to four hours or till the meat is fork-tender.

In the midst of the cooking process the halved mushrooms are to be browned in a skillet. Some brandy is then drizzled on them, cooked for a couple of minutes and then transferred and stirred into the porcelain pan and placed back inside the oven for the rest of the cooking period.

Your beef bourguignon garnished with fresh diced parsley is ready to be served alongside some rice/ noodles, mashed potatoes, peas, glazed carrots and pearl onions. “Bon Appetit”!