Beef Bourguignon

Tender chunks of beef slowly braised in a rich red wine sauce complimented by pancetta, button onions and mushrooms create a delicious warming casserole. We used Burgundy but any full-bodied red wine will create a delicious sauce. Serve with rice and green vegetables for a complete meal. Many thanks to AGA Specialist Mandy Lloyd for this wonderful recipe. 

Beef Bourguignon

Serves 6

3 tbsp plain flour

Salt, as needed

Freshly ground black pepper, as needed

1 kg stewing steak, cut into 3cm chunks

25g butter

1 tbsp olive oil

125g pancetta, diced

1 garlic clove, crushed

2 tbsp brandy

1 bouquet garni

150ml beef stock

300ml red wine

25g butter

1 tbsp olive oil

12 pearl onions, peeled

175g button mushrooms

Parsley, chopped

Preparation Time: 25 minutes. Cooking Time: 3 hours 20 minutes. 

1. Place the flour, salt and pepper in a large bowl and stir to combine.

2. Add the beef and stir well until coated in the flour.

3. Heat the butter and oil in a large casserole on the boiling plate, hotplate on boiling setting or induction hob on high.

4. Add the pancetta and fry until coloured.

5.  Remove pancetta with a slotted spoon and leave to one-side.

6. Fry half the beef chunks in the oil and butter until starting to brown. Remove with slotted spoon and repeat with the remaining beef.

7. Return all the beef and bacon to the casserole, add the garlic and fry for 1 minute. 

8. Pour the brandy into the pan and allow it to boil. Add the bouquet garni, stock and wine and bring to the boil. Stir well and cover. 

9. Place in the oven. CAST OVEN: in the simmering oven on the grid shelf. FAN OVEN: preheated to B3/140oC/275oF. Cook for 2-2 ½ hours until the meat is beginning to tenderise.

10. Meanwhile, heat the butter and oil in a large frying pan on the boiling plate, hotplate on boiling setting or induction hob on high.

11. Add the onions and fry until starting to brown. Add the mushrooms to the pan and sauté for a further 3 minutes until browning.

12. Remove with a slotted spoon and add the onions and mushrooms to the casserole.

13. Return casserole to the oven and cook for a further 30 minutes until meat and vegetables are tender.

14. Remove from the oven, take out the bouquet garni, season to taste and garnish with parsley.

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