A lovely one-pot Beef Bourguignon which would make a lovely Christmas Eve supper dish it is also really easy to double up if you are having guests just make sure you lengthen the cooking time.
One of the first dishes that I cooked my husband some 40 odd years ago was Beef Bourguignon…He was a man who ate only meat and two vegetables and did not like garlic???
Well..he ate it! .. I didn’t tell him what was in it apart from Beef and Red Wine…
When he asked after saying ” That was really good” and I said Beef, garlic, red wine etc….
” But I don’t like garlic”
He now eats this dish at every opportunity and asks me to make it!
- 1 kg Beef…I use good braising steak. Cut into cubes.
- 3/4 rashers smoked bacon cut in 1/4 pieces.
- 250gm button mushrooms..small as I use whole.
- 10-15 small onions/shallots used whole.
- 3/4 pint good beef stock.
- Half bottle red wine……..I use a Shiraz.
- 2/3 bay leaves.
- 4 large cloves garlic chopped not too fine.
- 2 tbsp flour for the roux. plus extra flour to coat beef.
- 2 tbsp Good Olive Oil.
Toss the cubed beef in flour seasoned with salt and pepper.
Heat some oil in large pan over med heat seal cubed beef in batches.
Once all beef is sealed set to one side.
In the same pan add a little drop of oil and cook bacon and garlic until bacon cooked nicely just slightly crispy.
Add Beef and stir in 2 tbsp flour.
Then add beef stock and stir until smooth gravy. It’s like making a roux.
Add Bay leaves and Red wine bring to slow boil, reduce heat to a simmer and cook for 2 1/2 hrs until meat is tender. Depending on your cut of meat it may take a little longer.
About 30 minutes before the end of cooking add button onions and 15 mins before add button mushrooms.
Taste and adjust seasoning it may need more pepper. Again it is personal taste.
This can be served with mashed potatoes and vegetables or rice and vegetables.
I hope you enjoy!
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Thank you once again for reading this post I hope you all have a great weekend xx