The Best Beef bourguignon

The Best Beef bourguignon

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 The Best Beef bourguignon

A delicious and rustic French classic! Red wine, brandy, pancetta, shallots, mushrooms and herbs, what a wonderful combination for beef!

Serves 4

Prep time:  15 minutes

Cooking time: 2 hours 30 minutes

Ingredients

2 tbsp plain flour

salt and freshly ground black pepper

1 kg shin of beef, cut into large cubes

2 tbsp olive oil

150g pancetta, cut into small chunks

2 carrots, peeled and finely chopped

2 shallots, finely chopped

1 large onion, sliced

2 garlic cloves, crushed

50ml brandy

500ml Burgundy, or other red wine

250ml beef stock

1 tbsp tomato puree

2 bay leaves

2 sprigs thyme, leaves finely chopped

2 sprigs flat leaf parsley, finely chopped

25g butter

150g shallots

200g chestnut mushrooms

To serve

Buttery mashed potato

Crusty bread

Method

1.    For the beef, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Dredge the beef in the seasoned flour and set aside.

2.    Heat one tablespoon of the oil in a large frying pan and fry the pancetta for 1-2 minutes, or until golden-brown and set aside.   Add the beef in batches and fry for a further 4-5 minutes, or until browned on each side, set aside.   Add the carrots, shallot, onion and garlic and fry for 4-5 minutes, or until just softened.

3.    Now add the beef and pancetta to the pan and add the brandy and slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up then die down.  Remove the beef and vegetables and set aside.

4.    Add the red wine to the pan to deglaze, return the beef and vegetables, add the beef stock and tomato puree, bring to a simmer. Add the bay leaves, thyme and parsley then cover and cook on a low heat for two hours, or until the beef is tender and the sauce has thickened.

5.    Heat the butter and remaining oil in a frying pan and fry the baby onions for 4-5 minutes, or until just golden-brown.

6.    Add the browned onions and chestnut mushrooms to the beef mixture and cook for a further 20 minutes. Season, to taste, with salt and freshly ground black pepper.

7.    Serve with mashed potato and/or crusty bread, enjoy!

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