Beef Bourguignon

Ingredients

• 1.2kg stewing beef, cubed
• 200g bacon lardons
• 300g mushrooms
• 15 pearl onions or shallots
• 3 carrots, chunked
• 3 garlic cloves
• 2 tbsp flour
• 2 tbsp tomato paste
• 750ml red wine
• 500ml beef stock
• Thyme and bay
• 3 tbsp oil
• Salt and pepper

Instructions

1. Fry the bacon until crisp; set aside.
2. Brown the beef in the fat in batches; set aside.
3. Soften the carrots and pearl onions, then the garlic.
4. Stir in the flour and tomato paste, then the wine and stock.
5. Return the beef and bacon, add herbs, cover and simmer for 2.5 hours until tender.
6. Brown the mushrooms separately and add for the last 15 minutes.

Serving suggestions

• Serve with mash or crusty bread.

Storage & reheating

Keeps 4 days; better the next day. Freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions