When you have had a busy few weeks, there is nothing better than slow cooked comfort food to revive your senses. This boeuf bourguignon is ideal especially in chillier weather!
1.5 kg beef (I used shin)
1 tbsp olive oil
1 carrot, peeled and chopped
1 onion, peeled and chopped
2 sticks chopped celery
1 bottle of red wine
3 sprigs fresh thyme
1 head of garlic, cut in half horizontally
4 slices of bacon or pancetta, chopped
2 tbsp plain flour
Pack of mushrooms
The important part of this dish is the overnight marinade. I have cooked this without leaving it in the marinade and it’s perfectly fine but if you have the time, the marinade does really deepen the flavours. For the marinade, heat the olive oil and fry off the carrot, onion and celery until softened then add the wine, thyme and garlic. Simmer for 15 minutes, take off the heat and allow to cool.
Place the beef in a large dish and pour over the marinade. Cover and leave in the fridge overnight.
The next day, you can cook this in the oven although I used the woodburner top and cooked it all day. In the oven you would cook this on roughly Gas Mark 2 for about 3 hours.
To prepare it for cooking, drain the beef and reserve the marinade. Melt half the butter in a large casserole and cook the bacon until browned. Add the shallots, fry until slightly softened. Remove from casserole and keep warm.
There should still be fat in the casserole from the bacon but if not add a splash of olive oil and brown the drained beef, you may need to do this in batches. Once it is all browned, remove from pan and deglaze using 3 or 4 tablespoons of the reserved marinade. Now stir in the flour, add the beef and other ingredients back to the dish, pour over the remaining marinade and top up with beef stock if necessary.
About an hour before the bourguignon is ready, fry off the mushrooms in the remaining butter until browned, then add to the casserole dish.
This smelt so delicious and we were so keen to eat it, that I barely had time to take any photos. The slow cooked beef was falling to pieces and absolutely delicious!
Top tips and tweaks:
Add brandy when you fry the mushrooms
Make sure the wine for the marinade is half decent, really it should be a burgundy
Serve with lots of fresh bread