Beef Bourguignon

Image courtesy of RecipeTinEats.com

Recipe from

Recipe Tin Eats

Marinade Time

Overnight

Prep Time

40 minutes

Cooking Time

2 hours, 30 minutes

Total Time

3 hours, 10 minutes

Serves

Ingredients

Beer Marinade

800g/ 1.6 lb. chuck beef , cut in 4-5 cm / 2” cubes (Note 1)
2 large carrots (~300g/10oz), cut on an angle into 4-5 cm / 2” pieces
16 pearl onions or small, round pickling onions (Note 2)
1 bay leaf , fresh (sub: dried)
3 sprigs thyme
750ml/ 25 oz. pinot noir or other red wine (Note 3)

Brown Beef

3 tbsp oil , olive, canola or vegetable
3/4 tsp salt
1/2 tsp pepper

Stew

200g/ 7oz mushrooms , halved (quarters if large)
150g/ 5oz bacon piece , cut into 1cm / 1/2” thick batons (Note 4)
50g/3 Tbsp. unsalted butter
3 garlic cloves , minced
2 Tbsp. tomato paste
6 Tbsp. flour , plain/all purpose
3 cups beef stock (low sodium)
1/4 tsp salt
2 Tbsp. chopped parsley , for garnish

Instructions

Marinade Beef

Marinate beef: Place the Beef Marinade ingredients in a large, non-reactive ceramic dish or Zip-lock bag. Marinate overnight in the fridge (minimum 12 hours, maximum 24 hours).
Strain liquid into a bowl, reserve marinade. Separate the beef, carrots and onion.
Reduce wine: Pour red wine into a saucepan and bring to a boil over medium high heat. Simmer vigorously, skimming off any impurities that rise to the surface, until reduced by half. Set aside.

Browning Beef & Vegetables

Preheat oven to 180°C / 350°F (160°C fan).
Dry beef: Line a tray with paper towels, spread beef out, then pat dry with paper towels.
Season beef: Sprinkle beef with 3/4 tsp salt and 1/2 tsp black pepper.
Brown beef: Heat 2 tbsp oil in a large, heavy-based, oven-proof pot over high heat. Add 1/3 beef and brown aggressively all over. Remove into bowl, then repeat with remaining beef, adding more oil if needed.
Fry bacon: Add bacon and cook for 3 minutes until golden. Add to bowl with beef.
Sauté mushrooms: Add mushrooms and cook for 5 minutes, or until golden. Remove into a new bowl.
Sauté onion: Add a bit of extra oil if needed, then cook onions for 5 minutes or until there are nice golden patches. Add to bowl with mushrooms.
Sauté carrot: Add butter into pot. Once melted, add carrot and cook for 3 – 4 minutes until there are golden patches. Add garlic and cook for a further 1 minute.
Tomato paste: Add tomato paste and cook for 2 minutes.
Flour: Add flour and cook for 2 minutes.
Add wine and stock: While stirring, slowly pour in beef stock – this helps the flour dissolve lump-free into the stock. Then add wine and mix until flour mixture is dissolved and mostly lump-free (Note 6).
Add beef into pot: Add beef, bacon, thyme, bay leaf, 1/4 tsp salt and pepper into the pot, then stir well.

Slow Cooker Method

Oven 1 hour: Bring to a simmer, then cover and transfer to oven for 1 hour. (Note 7)
Mushrooms and onion: Remove from oven, stir in mushrooms and onion.
Oven 1½ hours: Cover with lid and return to oven for 1½ hours, or until beef is “fall-apart tender”.
Adjust salt: Remove from oven, taste sauce and add salt if needed. (Note 8 – important!)
Leave overnight (recommended): If time permits, leave the stew overnight before serving because as with all stews, it gets better with time! Reheat gently on a low stove.
Serve over mashed potato – Essential for mopping up every drop of that amazing sauce!

Nutrition

Calories:745cal (37%) Carbohydrates:25g (8%) Protein:47g (94%) Fat:40g (62%) Saturated Fat:17g (106%) Trans Fat:1g Cholesterol:165mg (55%) Sodium:1822mg (79%) Potassium:1206mg (34%) Fiber:3g (13%) Sugar:7g (8%) Vitamin A:4476IU (90%) Vitamin C:12mg (15%) Calcium:69mg (7%) Iron:4mg (22%)

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