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Beef bourguignon recipe
What you'll need and how to make this dish
3 tablespoons Olive oil
400 g Stewing steak
trimmed of excess fat and cut into bite-sized cubes
Heat 1 tablespoon of olive oil in a large pan. Add the onion quarters. carrots
celery and fry until the onion is softened.
Add the bottle of wine
bouquet garni and bring to the boil. Reduce the heat and simmer for 15 minutes.
Remove from the heat
allow to cool completely.
Arrange the steak in a bowl and pour the wine together with the vegetables over the steak and store in a refrigerator overnight to marinate.
The next day
preheat the oven to 140° C (275° F - gas 1)
Drain the wine and reserve
pick out the meat and reserve
discard the remaining items.
In a large Dutch oven
heat the remaining 2 tablespoons of olive and fry the bacon and onions for 3 minutes
add the carrots and mushrooms and fry for a further 3 minutes.
Pour in a splash of brandy and deglaze the pan.
Stir in the flour.
Pour in the reserved wine
add the meat and mix well and bring to the boil.
Remove from the hob
place in the oven and cook for 2 hours.