Beef Bourguignon Recipe | Beef Recipes

Garlic Granules

Beef Bourguignon

Ingredients

15

Beef Bourguignon is a French classic for a reason. A hearty slow cooked stew that’s packed with flavour, this dish is perfect for either batch cooking for the family or as a dinner party recipe. When cooking up beef recipes, you can add plenty of seasoning – the red meat can stand up to strong ingredients. Shallots and bacon create a rich base, while a splash of brandy provides a subtle sweetness. When it comes to seasoning, don’t hold back – we’ve used minty thyme, fragrant bay leaves, spicy black pepper and bouquet garni with marjoram, basil and oregano. Leaving it to simmer makes sure the sauce and meat is thoroughly infused – serve with creamy mashed potato to soak up the sauce.

Ingredients

900 gram (2 pound) lean stewing steak, cubed
3 tablespoons flour
2 tablespoons oil
12 shallots
100 gram (4 ounce) unsmoked streaky bacon, diced
2 tablespoons brandy (optional)
300 millilitre (½ pint) red wine
300 millilitre (½ pint) beef stock
2 tablespoons tomato purée
¼ teaspoon Garlic Granules
½ teaspoon Dried Thyme
pinch Ground Black Pepper
1 Bay Leaves
1 Bouquet Garni
100 gram (4 ounce) button mushrooms

Key Products

Garlic Granules

Product Information

£ 1.80/unit,47g

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Dried Thyme

Product Information

£ 1.69/unit,11g

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Ground Black Pepper

Product Information

£ 2.20/unit,33g

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Instructions

1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
2 Coat the steak with the flour. Heat oil in a saute pan. Add the shallots and bacon and fry over a brisk heat until browned. Remove from the pan and place in a casserole dish. Add the meat to the pan and fry until browned on all sides. Then transfer to the casserole.
3 If using brandy, pour it into the casserole and set alight. When the flame dies, add the wine to the pan and bring it to the boil and simmer for 2 minutes, stir it into the casserole with the stock, puree, Garlic Granules, Thyme, Pepper, Bay Leaf and Bouquet Garni. Cover the casserole, place it in the oven and cook for 1¼ hours. Add the mushrooms and cook for a further 45 minutes or until the meat is tender. Taste and adjust the seasoning. Discard the Bay Leaf and Bouquet Garni before serving.