One of those dishes for a wintery Sunday evening. Do use a velvety Pinot Noir from Burgundy and must accompany the dish with an equally nice bottle to drink. Don’t forget those potatoes pureed that don’t allow any cravings to be waisted.
Beef Bourguignon
Have a look below at the full recipe. Don’t forget, you can always print it.
Alternatively, you can surf in my Facebook & Instagram pages to explore more mouthwatering recipes.
I hope you enjoy it!
Add the bacon and cook for 8-10’ until lightly browned, tossing and stirring once a minute. Remove the bacon with a slotted spoon to a plate and set aside.
Add the beef to the pot with the bacon fat in batches and sear until browned on all sides, about 4’. Set aside along with the bacon.
toss in the carrots, celery along with 1 tsp of salt and ½ tsp of pepper,
add the chopped onions and cook for 12’, tossing occasionally.
Pour the Cognac and
ignite to burn off the alcohol,
and scrap the bottom of the casserole with a wooden spoon.
Return the bacon and meat into the casserole with their juices.
Add the wine and
the beef broth to almost cover the meat.
Add the tomato paste,
the thyme and oregano and stir gently.
Bring to a simmer, cover the pot tightly with a lid and place it in the oven for about 2 ½ hours.
Over medium-low heat, heat 2 tbsp of the Willow spread,
add the mushrooms and cook until the mushrooms start to brown, about, about 5’.
Toss in the garlic and sauté until fragrant, for about 1’.
Finally add the pearl onions
and cook until the pearl onions are heated through.
To help thicken the sauce of the stew, combine, using a wooden spoon, the rest 2 tbsp of the Willow spread
along with the flour.
Mix well and keep aside.
When the meat and vegetables are tender when pierced with a fork, remove the casserole from the oven and place on low heat. Open the top of the casserole and stir into the stew the Willow spread /flour mixture,
the mushrooms and the pearl onions. Season with salt and pepper, to taste.
Sprinkle with the chopped parsley and plate with mashed potatoes.
Here you can find more of my Beef Recipes.
Beef Bourguignon
Servings: 8 People
Ingredients
- 2kg Beef , chuck, cut into 4cm size cubes
- 5 slices Smoked Bacon , thickly sliced about 2-3mm and cut in 1 cm width
- 2 Carrots , halved and sliced diagonally
- 300g Onions , minced, Barba Stathis
- 2 Stalks Celery , sliced,
- 500g pearl onions , Barba Stathis
- 450g Button Mushrooms , sliced, Barba Stathis
- 3 cloves Garlic , chopped
- 2 tbsp fresh Thyme , home grown, leaves picked
- 2 tbsp fresh Oregano , home grown, leaves picked
- 2 tbsp tomato paste
- 4 tbsp Willow Spread , at room temperature
- 2 tbsp all-purpose flour
- 120ml Cognac
- 750ml red Wine , such as Pinot Noir
- 850ml Beef Broth
- ¼ cup fresh Parsley , chopped, to garnish at the end
- 2 tbsp EVOO , Extra Virgin Olive Oil
- 2 tsp Sea Salt
- 1 tsp freshly ground Black Pepper
Instructions
- Turn on the oven at 130°C, air circulation and rack set at the lowest position.
- Put a large Dutch Oven casserole over low-medium heat and drizzle in the oil. Add the bacon and cook for 8-10’ until lightly browned, tossing and stirring once a minute. Remove the bacon with a slotted spoon to a plate and set aside.
- Dry the meat with kitchen paper towel and season generously with salt and pepper. Add the beef to the pot with the bacon fat in batches and sear until browned on all sides, about 4’. Set aside along with the bacon.
- In the same casserole, in the fat from the bacon and meat, over medium heat toss in the carrots with the minced onions, along with 1 tsp of salt and ½ tsp of pepper and cook for 12’, tossing occasionally, until the onions have softened and begin to get some colour. Pour the Cognac and ignite to burn off the alcohol and scrap the bottom of the casserole with a wooden spoon.
- Return the bacon and meat into the casserole with their juices. Add the wine and the beef broth to almost cover the meat. Add the tomato paste, thyme and oregano and stir gently. Bring to a simmer, cover the pot tightly with a lid and place it in the oven for about 2 ½ hours. Meat and carrots/celery should be very tender when pierced with a fork.
- In the meantime, in a medium pan over medium-low heat, heat 2 tbsp of the Willow spread, add the mushrooms and cook until the mushrooms start to brown, about, about 5’. Toss in the garlic and sauté until fragrant, for about 1’. Finally add the pearl onions and cook until the pearl onions are heated through. Remove from the pan into a bowl and keep aside.
- To help thicken the sauce of the stew, we use the same pan of the mushrooms to combine, using a wooden spoon, the rest 2 tbsp of the Willow spread along with the flour. Keep aside in a bowl.
- When the meat and vegetables are tender when pierced with a fork, remove the casserole from the oven and place on low heat. Open the top of the casserole and stir into the stew the Willow spread /flour mixture, the mushrooms and the pearl onions. Season with salt and pepper, to taste.
- Turn the heat up slightly to bring the stew to a boil on top of the stove (casserole un-covered) and then reduce the heat and simmer for 20’ longer stirring occasionally, until the vegetables and meat are tender. Transfer to a serving bowl and sprinkle with the chopped parsley and plate with mashed potatoes.
