Recipes

Recipes || Beef Bourguignon

Beef Bourguignon is one of those recipes that I associate with dinner parties in films. Or the 60s. I have the same paperback copy of Julia Child’s “Mastering the Art of French Cooking” that I have owned since I began being highly interested in cooking about 8 years ago. In fact it was the first cookbook that I ever bought for myself, and her coq au vin was the first “complicated” recipe that I felt I ever mastered. 

There’s just nothing like setting aside a rainy day to slow cook something over low heat all day long and just letting flavours develop to the max, whilst your whole flat fills with the heady but hearty aromas of herbs and wine and butter. 

beef bourguignon

Beef Bourguignon
Serves 6
Print
4139 calories
91 g
1213 g
162 g
453 g
57 g
3278 g
2330 g
30 g
0 g
80 g
Nutrition Facts
Serving Size
3278g
Servings
6
Amount Per Serving
Calories 4139
Calories from Fat 1458
% Daily Value *
Total Fat 162g
249%
Saturated Fat 57g
284%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 71g
Cholesterol 1213mg
404%
Sodium 2330mg
97%
Total Carbohydrates 91g
30%
Dietary Fiber 12g
50%
Sugars 30g
Protein 453g
Vitamin A
210%
Vitamin C
59%
Calcium
33%
Iron
283%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 pack of streaky bacon
  2. 2 onions, diced
  3. 1 carrot, sliced
  4. 1.4 kg of stewing beef
  5. 28 g of flour
  6. 1 1/4 pints of red wine
  7. 1 pint of beef stock
  8. 1 tablespoon of tomato paste
  9. 2 cloves of garlic
  10. 1/2 teaspoon of thyme
  11. 1 crumbled bay leaf
  12. 1 lb mushrooms, chopped
  13. salt and pepper to taste
  14. 1 tablespoon of rapeseed oil
Instructions
  1. Cut the bacon up into small chunks and saute it in in 1 tablespoon of oil in your casserole dish. Remove it from the dish once it's lightly cooked and set it aside.
  2. Then cut your steak up into chunks and saute in the bacon oil until nicely browned and then set that aside on the same plate as the bacon.
  3. In the same oils, brown your sliced vegetables. Pour out the fat when you've done this. Return the beef and the bacon to the casserole and add in the flour. Toss everything together so that all the beef is lightly coated. Place your casserole in the oven at 230 C (450 F) uncovered for about 10 minutes.
  4. Then remove your casserole dish, and pour in the win and beef stock until the meat has just been covered. Then add the chopped mushrooms, tomato paste, garlic and herbs. Turn the oven down to 162 C (350 F) and simmer your dish (covered) for 3 to 4 hours. Stir occasionally.
Notes
  1. I served it with lightly roasted potatoes and buttered peas with thick sliced sourdough to mop up the sauce. For the leftovers the following day, I served it over rice with peas.
Adapted from Mastering the Art of French Cooking
beta
calories
4139
fat
162g
protein
453g
carbs
91g
more
Adapted from Mastering the Art of French Cooking
Rhyme & Ribbons http://rhymeandribbons.com/

first in the pot
after stewing for 2 hours
beef bourguignon meal

What’s your favourite recipe to tackle that takes loads of time, but the results are just so satisfying? 

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