Beef Bourguignon

DIFFICULTY
Difficult Difficult
COOK TIME
Over 2 Hrs. Over 2 Hrs.
SERVES
4-6 4-6
Beef Bourguignon
Main INGREDIENTS
  • Meat
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Ingredients
Method

Ingredients

  • 2kg Beef cut into large bite sized pieces
  • sea salt
  • black pepper
  • 1 cup of flour
  • A few glugs of olive oil
  • 65g butter
  • 200g smoked bacon or pancetta (optional)
  • 12 shallots peeled and halved
  • 2 celery sticks sliced
  • 2 carrots sliced
  • 3 cloves of garlic finely chopped
  • 1 tbsp roast rub
  • 350ml good quality red wine
  • 2 tbsp beef stock stirred into 500ml hot water
  • 1 tbsp tomato paste
  • 150g whole button or chestnut mushrooms
  • A splash of brandy (optional)
  • Fresh parsley leaves to garnish

  • Method

  • 1
    Preheat your oven to 160°C
  • 2
    Season the beef with sea salt and black pepper and dust with flour shaking off the excess.
  • 3
    In your Le Creuset Signature Marmite, brown the meat well all over, but do not overcrowd the pot otherwise the meat will stew and not brown.
  • 4
    Remove from the pot and set aside.
  • 5
    In the same pot, add 50g butter and gently sauté the bacon, shallots, celery, carrots and garlic.
  • 6
    Stir in the roast rub and add the beef back into the pot.
  • 7
    Add the red wine and simmer for 5 – 10mins until the alcohol has cooked off.
  • 8
    Add the prepared beef stock and tomato paste, stir well to combine.
  • 9
    Cover with a lid and bring to the boil before placing into the preheated oven for 3 hours.
  • 10
    In a separate pan, melt one tablespoon of butter and sauté mushrooms until just cooked and golden brown.
  • 11
    Flambé with the splash of brandy and add to the casserole if desired.
  • 12
    Serve in with creamy mashed potatoes or bread and a sprinkling of fresh parsley.

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