Boeuf bourguignon

Name: Boeuf bourguignon
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: British, European
Ingredients: 1.6kg/3lb 8oz good-quality braising steak (chuck steak); 4–5 tbsp sunflower oil; 200g/7oz smoked bacon lardons or smoked streaky bacon, cut into 2cm/¾in pieces; 1 large onion, finely chopped; 2 garlic cloves, crushed; 75cl bottle red wine; 2 tbsp tomato purée; 1 beef stock cube; 2 large bay leaves; 3 bushy sprigs fresh thyme; 25g/1oz butter; 450g/1lb pearl onions, or 24 baby onions; 300g/10½oz chestnut mushrooms, wiped and halved or quartered if large; 2 heaped tbsp cornflour; 2 tbsp cold water; flaked sea salt and freshly ground black pepper; chopped fresh parsley, to garnish

Instructions

Prep:30minCook:2h

Make this beef bourguignon recipe perfect by getting good-quality, well-marbled meat from the butcher’s shop. The supermarket meat is often too lean and will become dry rather than succulent during the long cooking. Serve with creamy mashed potatoes and some green vegetables, or even a crisp side salad with a mustardy dressing. Each serving provides 669 kcal, 59g protein, 16g carbohydrates (of which 9g sugars), 30g fat (of which 11g saturates), 3.5g fibre and 2.4g salt.

Updated at: Thu, 17 Aug 2023 10:37:57 GMT