Boeuf Bourguignon

Updated at: Thu, 17 Aug 2023 10:31:45 GMT

Step 1

Begin with roughly dicing the onions and chopping the carrots.

Step 2

Place in large bowl with the beef and add 3 or 4 sprigs of rosemary and thyme. Pour in the red wine and cover. Leave to marinade for 1 hour.

Step 3

Then remove the beef from the marinade and pat dry with paper towel. Season generously with salt and pepper.

Step 4

Get your largest sauce pan on a high heat and add a tbsp of oil. Once really hot add the beef and sear on both sides. Cook in batches so you don't overcrowd the pan. Then with all of the beef in the pan, add a knob of butter and and let it melt through. Then add the flour and stir for 1-2 minutes.

Step 5

Add the carrots, onions and red wine. Stir well and once it begins to thicken add the tomato paste. Mix through and pour in the beef stock. Throw in more rosemary, thyme and two bay leaves. Cover with a lid and turn down to a low simmer. Leave for 4 hours.

Step 6

Slice the mushrooms and the bacon. Get frying pan on a high heat and add the bacon. Could for 5-6 minutes until it begins to get crispy. Add a knob of butter along with the mushrooms. Cook down and season with black pepper and fresh thyme.

Step 7

Add 3/4 of the mushrooms and bacon to the bourguignon and leave the rest to garnish.

Step 8

Slice up some crusty bread and butter generously. Roughly chop the parsley to garnish.

Step 9

Serve in a bowl with more bacon and mushrooms on top, with a sprinkle of parsley and bread on the side.

Step 10

Enjoy!

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