Boeuf Bourguignon
This is one we pull out for an at home date night or a special occasion. It’s so delicious and comforting, with less effort than you would think. Also to note, we’re a strictly no mushrooms household (we both strongly dislike them!), so we opt for carrots which isn’t how most would make this classic.. You could easily swap some or all of the carrots for chopped mushrooms if that suits you better.
INGREDIENTS
Olive oil
200 g pancetta, diced
3 shallots, quartered
1 kg beef rump or chuck, cubed
Plain flour, for dusting
750 ml French red wine
300 ml beef stock
5 sprigs fresh thyme
3 bay leaves
2 cloves garlic, crushed
2 - 3 carrots, quartered
To serve
Steamed, buttered potatoes & green peas
Or fresh baguette
METHOD
Preheat oven to 150 C.
In a French oven or oven safe deep pan, drizzle some olive oil and warm to a medium heat. Add the pancetta and cook until golden and crisp. Remove from the pan, leaving the oil behind, set aside.
Reduce heat to low, then add the shallots. Cook until golden, remove from the pan, set aside. Increase the heat to high.
Working in batches, dust beef in flour and cook on each side in the pan until golden (around 3 - 4 minutes). Once beef is done, add it back into the pan. Reduce the heat to low.
Add wine, stock, herbs, and garlic in with the beef and bring to a simmer, season to taste. Add in the cooked pancetta and shallots, and the carrots. Cover and place in the oven for an hour, or until the meat is tender and the carrots are cooked through.
Remove from the oven, and serve with your preferred sides.
Serves 4
