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main-meals

Boeuf Bourguignon

Tender, slow cooked beef in a rich sauce...Perfection.

40 4
Boeuf Bourguignon | DonalSkehan.com, Tender, slow cooked beef in a rich sauce...Perfection.

main-meals

Boeuf Bourguignon

Tender, slow cooked beef in a rich sauce...Perfection.

Tuesday, October 8, 2013

900g chuck steak cut into 3cm cubes

2 tbsp olive oil

150g streaky bacon, sliced

1 large carrot, peeled and sliced

1 large onion, peeled and sliced

3 garlic cloves, peeled and finely chopped

2 tbsp plain flour

500ml red wine

300ml beef stock

1 bay leaf

1 tbsp tomato puree

Sea salt and ground black pepper

18 pearl onions or small shallots, peeled

300g button mushrooms, wiped and left whole

Good handful of flat-leaf parsley, roughly chopped, to serve

 

40 mins + long cooking time
Serves 4

Thanks to the film Julie & Julia now every time the classic French dish boeuf bourginon is mentioned all I can think of is Julia Child. Although this dish was a regular in mom’s repertoire, I have had to consult Mastering the Art of French Cooking to make sure this comfort food classic would get the approval of Mrs Child. It’s a rich and deeply flavoured dish, which sings comfort and is ideal for cold winter weekends. This recipe is from my cookbook HomeCooked.

Preheat the oven to 150˚C/300˚F/Gas Mark 2. Place the steak pieces on a plate and pat dry with kitchen paper. Dust each piece in a little flour.
Heat 1 tablespoon of the oil in a heavy casserole pot with a lid over a medium-high heat. Add the steak pieces and brown on all sides so they have a deep brown colour. Don’t overcrowd the pot or you won’t get a good colour on the meat so it’s best to do this in batches. With the last batch add in the bacon and fry until it is sizzling and golden.
Remove steak pieces & bacon and set aside on a plate. In the remaining meat juices, fry off the onions and carrots until softened and then add the meat back in.
Remove the steak and bacon parts from the pot with a slotted spoon and place on a plane lined with kitchen paper. Add the carrot and onion and fry the vegetables for about 6 until the onions are softened.
Stir through the garlic, then return the parts steak and bacon back to the pan and add the flour. Cook for 4 minutes, stirring every now and then.
Pour in the wine, beef stock and the bay leaf, add the tomato purée and stir through. Season with sea salt and ground black pepper and bring to a steady simmer.
Cover the pot and place it in the oven to cook very slowly for 3 hours until the liquid has reduced by half and the meat is incredibly tender when pierced with a fork.
About 20 minutes before serving, fry the pearl onions and mushrooms in a non-stick frying pan over a medium-high heat with the remaining oil for about 6 minutes until they are tender. Add these to the casserole 10 minutes before the end of the cooking time.
Serve with creamy mashed potato and freshly chopped parsley scattered over the top.
40 mins + long cooking time
Serves 4

Ingredients

900g chuck steak cut into 3cm cubes

2 tbsp olive oil

150g streaky bacon, sliced

1 large carrot, peeled and sliced

1 large onion, peeled and sliced

3 garlic cloves, peeled and finely chopped

2 tbsp plain flour

500ml red wine

300ml beef stock

1 bay leaf

1 tbsp tomato puree

Sea salt and ground black pepper

18 pearl onions or small shallots, peeled

300g button mushrooms, wiped and left whole

Good handful of flat-leaf parsley, roughly chopped, to serve

 

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  • Lorraine Kelly

    Can you tell me please where I can buy Pearl Onions? Can never seem to find them anywhere, would love to try this !! Thank you.

    • They can be hard to come by sometimes. If you cant find then you can just chop up regular onions instead and it will work just fine. :)

      • Lorraine Kelly

        Thank you so much Donal, really appreciate you letting you know. Sorry for late reply – had no internet for a few days. Cannot wait to try this , roll on the weekend :-)

  • BabyGourmet

    When do you add the garlic?

  • Sangeeta Thomas

    I just made this tonight; was super awesome! For me, the liquid reached half point well before 3 hours for some reason though.
    But still, these paired with some mashed potatoes — Yum!
    Thank you Donal :)

  • Nancy Jacques

    I’ve made this recipe twice and this is fabulous… In fact, all you are doing is so fabulous, Congratulations Donal ! 😀

    I’d like to bring your attention about the fact that a paragraph is missing from this recipe’s instructions…

    Here’s the text from your book :
    Remove the steak and bacon parts from the pot with a slotted spoon and place on a plane lined with kitchen paper. Add the carrot and onion and fry the vegetables for about 6 unti lthe mminutes onion are Softened. Stir through the garlic, then return the parts steak and bacon back to the pan and add the flour. Cook for 4 minutes, stirring every now and then.

    Greetings,
    A fan from Québec (Canada)
    Nancy :-)

    P.S. Excuse me for my probably bad English because it’s not my native language 😉

    • Thanks! I have fixed that now! :) So glad you like it!

  • Vaida McCracken

    I want to make Boeuf Bourguignon in the slow cooker. can I? any reccomendations? Thanks a million, Vaida McCracken

    • I actually never use a slow cooker but I hear they are the bees knees!