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Beef Bourguignon

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800 g g diced beef steak diced beef steak
1 tbsp tbsp flour flour
2 tbsp tbsp sunflower oil sunflower oil
6 shallots shallot
(peeled and halved)
1 carrots carrot
(peeled and chopped into chunks)
2 celery celery
(roughly chopped)
125 g g smoked bacon lardon smoked bacon lardon
(or pancetta)
3 garlic garlic
0.5 tsp tsp dried Provencal herbs dried Provencal herbs
1 bottles bottle red wine red wine
(preferably Bordeaux AOC)
1 beef stock beef stock
200 g g button mushrooms button mushroom
2 bay leaves bay leaf
salt salt
black pepper black pepper

Beef bourguignon

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2:30 h


This slow-cooked beef bourguignon recipe is perfect for bringing some rustic French style to a dinner party. The dish is best made the day before you intend on serving it, giving time for the flavours to develop further overnight.

1. Preheat the oven to 180°C/160°C fan/gas mark 4.

2. Tip the flour into a large freezer bag and sprinkle with salt and pepper. Add the beef and toss in the seasoned flour until evenly coated.

3. Heat the oil in a large casserole dish and add the beef. Fry for 5 - 6 minutes, turning occasionally until the beef is browned on all sides. Using a slotted spoon, remove the beef from the pan and set aside.

4. Add the onions, carrots and celery to the pan and fry over a low heat for 5 - 10 minutes until lightly browned and beginning to soften.

5. Add the garlic, herbs and bacon and fry for a further 2 - 3 minutes, then return the beef to the pan. Stir well, then gradually pour in the wine and crumble in the stock cube. Stir well - scraping the bottom of the dish to deglaze - and bring the mixture up to the boil.

6. Cover the pan with a lid and cook in the oven for 90 minutes (alternatively, simmer on the hob over a low heat).

7. After this time, remove the lid and stir, adjusting the seasoning to taste. Add the mushrooms to the pan and cook for a further 30 minutes, until the beef is meltingly tender.