Beef Burgundy (Bourguignon)

Beef burgundy bourguignon

I’ve had plenty of beef burgundy (bourguignon) in the past. Most were not very notable. However, the first time I had a really good one was in Melbourne. It was a cold and rainy day and there was some kind of event at Healesville Zoo. There were food trucks and music and it was also my first time trying mulled wine around an open fire. I don’t even remember who the vendor was. I have a feeling it might even have been a local pub that had set up a small stall near the food trucks. They were selling a warm bowl of mash and beef bourguignon and I remember eating it and thinking it was the best thing at the zoo. I had such a wonderful time there and I often remember if fondly. We spent the entire day at the zoo and my 18 month old was so pooped by the end of the day too. This recipe reminds me of that cold but wonderful day.

Serves 10 (approx. 465 calories per serve)

Prep time 30 mins
Cook time 3 hours

1 tbsp olive oil
150g bacon, cubed
1kg beef chuck steak, cubed
40g butter
1 onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 tsp salt
1/4 tsp pepper
2 sprigs thyme
5 sprigs parsley
1 large bay leaf
750ml burgundy red wine (approximately 1 bottle)
2 1/2 tsp tomato paste
10 pickling/baby onions, peeled
3 tbsp flour
Water/beef stock, if required

Preheat the oven to 180C (160C fan forced).

Heat the olive oil in a large dutch oven or heavy based pot (suitable to go in oven) and sautee the bacon until crisp and browned. Transfer to a large dish and set aside.

Sear the beef in batches until browned on all sides. Transfer to the dish with bacon set aside previously.

Add the butter and sautee the onions, garlic and carrots until softened and return the bacon and beef back into the pot.

Season with salt, pepper and cook for a few minutes, stirring occasionally.

Make a bouquet garni by tying together the thyme, parsley, bay leaf or placing into a small tea bag. I used the tea bag method.

Add the wine, tomato paste, pearl onions, bouquet garni and flour. Bring to a simmer and place in the oven for 2 hours. Depending on your pot, if it doesn’t cover up to most of the beef, add a little bit more beef stock or water.

Add the mushrooms and simmer for a further 30 minutes to 1 hour until the meat is tender.

Remove from the oven and season some more, if required. Depending on how thick you want the sauce, you may reduce or water it down further on the stove at this point to finish off.

Garnish with some chopped parsley and serve with mashed potato or crusty bread.

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