Beautiful Beef Bourguignon

  • 1 kg of blade of beef, diced into large cubes available from our Chiswick and Chelsea stores.
  • 2 shallots, finely chopped
  • 2 tbsp plain flour
  • 500ml red wine
  • 250ml beef stock, available from our Chiswick and Chelsea stores.
  • 1 bouquet garni
  • 200g chestnut mushrooms
  • 4 carrots, peeled and chopped
  • 150g peeled baby shallots or frozen button onions
  1. Heat some oil in a large lidded frying pan and brown off the blade steak and diced shallots for 4-5 minutes until golden brown on both sides.
  2. Add in the flour, coating the meat and cook for a further two minutes.
  3. Gently pour in, a little at a time, your beef stock and red wine and bring to a simmer. Add the bouquet garni, cover and cook on a low heat for two hours, or until the beef is tender and the sauce has thickened.
  4. In a separate frying pan add some oil and gently fry your baby shallots or onions for 4-5 minutes until just golden-brown.
  5. Add the browned shallots or onions, chestnut mushrooms and chopped carrots to the beef mixture and cook for a further 20 minutes. Season to taste, and serve.