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.
Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
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.
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.