ALive and Cooking

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Beef Bourguignon


2 kg cubed beef
150g-button mushroom (whole baby)
150g bacon chopped into “lardons” (2cm batons)
2 brown onions roughly chopped
2 carrots, peeled and chopped
3 cloves garlic (smashed)
2 tbsp butter
2 tbsp olive oil
½ bottle of red wine
1 litre of beef stock
½ - 1 litre water
2 tbsp. cornflour
1 bouquet garni (mixed herbs tied together with bay leaves, usually parsley, thyme, rosemary, sage.)


In a large oven proof dish place the butter and olive oil, then place onto the stove and heat until the butter is melted, then tumble in the beef and fry until sealed,
Add the onions, bacon, garlic and mushroom and fry for 3 minutes, de-glaze the pan with the red wine then add the bouquet garni
Once the wine has boiled pour in the beef stock, and enough water to cover the beef place on a lid and in an oven, pre-heated to 200oc for 2 hours.
Mix the cornflour with 4 tbsp of cold water then stir through the beef to thicken then serve (remove the bouquet garn.)


Beef Bourguignon