Beef Bourguignon
Prep Time: 40 Minutes + overnight
Cooking Time: 2 hours 15 minutes
This is French country cooking at its finest. A real Autumn/Winter dish, served with mash and glazed carrots (or greens). Whichever good quality wine you use to marinate the beef overnight, serve the same with the dish the next day. I make this with shin of beef, or use chuck steak (shoulder) and cook for an extra 45 minutes.
Ingredients for Marinade
- 1 kg shin of beef cut into 6cm x 1cm thick pieces
- 1 banana shallot peeled & sliced
- 2 garlic cloves peeled & crushed
- 2 springs of thyme
- 2 bay leaves torn
- 2 parsley stalks crushed
- 8 pepper corns crushed
- 2 tbs olive oil
- 1/2 bottle of Rhone wine
Ingredients for Bourguignon
- 1 tbs beef dripping, duck fat, or vegetable oil
- 250g button mushrooms, stalks removed, wiped over a damp cloth, cut in half
- 125g salt pork or pancetta cut into 2cm long match sticks
- 2 cloves garlic peeled & crushed
- 750 ml good beef/veal stock
- The reserved strained marinade
- Bouquet garni
- Sea salt & black pepper
- 1 tbs cornflour mixed with 2 tbs cold water
- 2 tbs chopped parsley
Method
1Â Marinade the beef in a covered, non-reactive dish in the fridge overnight.
Method
1Â In a heavy bottomed pan, melt the duck fat on a low heat, cook until it renders its fat and goes crispy.
2Â Remove the bacon with a slotted spoon and reserve.
3Â Add the shallots and brown.
4Â Add the mushrooms and cook until soft and nicely coloured, add to the bacon.
5Â Turn the heat up to medium and add the beef dry on a cloth.
6Â Season the beef with salt and pepper.
7Â Brown the beef with the garlic cloves and remove from the pan.
8Â Add the marinade, beef stock, and bouquet Garni
9Â Bring to a simmer, remove any impurities, and cover with a lid.
10Â Cook for 2 hours, then check if tender.
11Â Stir in the cornflour.
12Â Skim off fat, add the mushrooms, shallots and bacon, then stir well.
13Â Place in a warmed serving dish and sprinkle with chopped parsley.
