BEEF BOURGUIGNON

A classic French dish that combines tender beef stewed in red wine with a medley of aromatic vegetables and herbs. Serve this flavourful stew alongside roasted garlic mash, made with the roasted cloves of garlic for an extra layer of taste.

PREP 20m

COOK 2h 20m

TOTAL 2h 40m

SERVES 4

Ingredients-

  • 400g Beef Stewing Steak

  • 1 tbsp plain flour (for coating the steak)

  • 1 tbsp vegetable oil

  • 1/2 red onion, finely diced

  • 2 garlic cloves, finely diced

  • 100g bacon lardons

  • 10-15 silver-skin onions

  • 2 regular carrots, roughly peeled and chopped

  • 10 mushrooms, halved/quartered (added at the end)

  • 1 tbsp tomato purée

  • 300ml red wine

  • 1 beef Oxo cube

  • 300ml hot water

  • Small bunch of thyme (10 sprigs)

  • 1 bay leaf

How to-

Preheat the oven to 175°C (347°F) and have a cast iron oven-safe pot ready.

  1. In the pot, heat the vegetable oil and sauté the diced onion and garlic for 3 minutes.

  2. Coat the beef stewing steak with plain flour and add it to the pot. Brown the beef for an additional 3 minutes over high heat.

  3. Set the beef aside in a bowl and then fry the bacon lardons until browned. Add the beef, onions, and garlic back to the pot.

  4. Add the roughly chopped carrots and silver-skin onions to the pot and fry for a couple of minutes.

  5. Stir in the tomato purée and red wine, along with the beef stock cube, hot water, bay leaf, and thyme sprigs.

  6. Place the pot in the preheated oven and cook for 1 hour. Afterward, remove it and add an additional 570ml (1 pint) of hot water. Continue cooking for another hour.

  7. Add the mushrooms after the second hour and cook for an additional 20 minutes. If you feel it needs a little more water at this point, add a splash.

Roasted Garlic Mash:

  1. Cut the top off the garlic bulb to reveal the top part of the garlic cloves. Place it on foil, drizzle with olive oil, and sprinkle with salt. Roast for 45 minutes at 175°C.

  2. Squeeze the roasted garlic cloves into your mashed potatoes for added flavour.

Slow Cooker:

Add the above to the slow cooker and cook on high for 6 hours on low for 8 hours. Slow Cookers can vary in times and beef can vary in moisture content so always check 1 hour before finish and add a corn flour slurry if needed (2tsp cornflour & 2 tsp cold water) and leave on to thicken.