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Beef Bourginion

Beef Bourginion

This heart classic dish requires very little effort. Slow cooked with wine, herbs & bacon until meltingly tender.

You will need

  • 900g braising steak, cut into chunks
  • 3 tablespoons olive oil
  • 1 medium onion, sliced
  • 1 heaped tablespoon plain flour
  • 425ml red Burgundy (or other red wine)
  • 2 cloves garlic, chopped
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 350g small shallots
  • 250g of either cubed pancetta or smoked
  • streaky bacon
  • 110g chestnut mushrooms, cut into chunks
  • salt and freshly milled black pepper

Method

Pre-heat the oven to gas mark 1, 275°F (140°C). Bring ½ tablespoons of the oil to sizzling point in a large pan and sear the beef, a few pieces at a time, to a rich, dark brown on all sides.

Using a slotted spoon, transfer the meat to a plate as it browns.

Next add the sliced onion to the pan and brown them a little too.

Then, return the meat to the pan and sprinkle in the flour, stirring around to soak up all the juices.

Then gradually pour in the red wine, again gently stirring all the time.

Transfer to a casserole dish, add the chopped garlic, herbs and seasoning, put the lid on and place in the oven for 2½ hours.

Using a bit more olive oil, fry the shallots whole and bacon to colour them lightly. Add to the casserole, together with the mushrooms, then put the lid on and cook for a further hour.

The French accompaniment of potatoes boulangères and green salad would go well with this dish, or simply serve with a generous helping of crusty bread.

This recipe tastes just as good prepared with chicken!