Beautiful Beef Bourguignon
A classic recipe to warm you up after a brisk winter walk.
Butchers’ Tip
Fancy spicing things up? This classic beef bourguignon can easily be transformed into a rich beef goulash by adding in 2tsp of Paprika to your flour and 1 tin of chopped tomatoes, a diced green pepper and 1tbsp of tomato puree instead of the red wine.
Ingredients
- 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
- 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.
- Add in the flour, coating the meat and cook for a further two minutes.
- 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.
- In a separate frying pan add some oil and gently fry your baby shallots or onions for 4-5 minutes until just golden-brown.
- 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.