Beef Bourguignon

Photo © Credit | Source RecipeTinEats.com

Recipe From

Recipe Tin Eats

Marinade Time

Overnight

Prep Time

40 minutes

Cooking Time

2 hours, 30 minutes

Total Time

Overnight + 3 hours, 10 minutes

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)

Browning

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 the 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 the Beef and 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 Instructions

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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