Beef Bourguignon, also known as beef burgundy because of the name of the red wine that is traditionally used (red Burgundy), is a delicious dish that originated in France.
The velvety herb-infused sauce has tender little morsels of beef, as well as bacon, mushrooms, carrots, and onions to keep it as traditional as possible. The red wine imparts a bold flavour to the dish and the herbs give it a distinct aroma of France. It’s a perfect balance of ingredients!
- Category: Main Meals
Ingredients
- 1 kilogram Beef chuck steak, cubed
- 1 bay leaf
- 1 sprig fresh rosemary
- 1 teaspoon dried thyme
- 2 onions
- 1 can peeled tomatoes
- 1 tablespoon tomato paste
- 100 milliliters beef stock
- 150 milliliters red wine
- 3 -4 medium carrots, chopped
- 300 grams sliced mushrooms
- 200 grams bacon or pancetta, thinly sliced
- Salt and pepper to season
- 1 cup of gluten free plain flour, to roll the beef
- 6 parsley sprigs, chopped (for garnish)
Instructions
- Coat the beef cubes in the flour and shake excess flour from the beef before frying in olive oil. Fry in batches to not overcrowd your frying pan. Remove and set aside and season with salt and pepper.
- In a large casserole pot, heat a few tablespoons of olive oil then add the bacon, mushrooms, carrots, onions and tomatoe paste and cook until softened.
- Add the red wine to the pot to deglaze the bottom and then add the can of tomatoes.
- Return the meat to the pot as well as the beef stock and mix all the ingredients together. Add the thyme, rosemary and bay leaf and stir through.
- Place a lid on and bring to a gentle boil, give it a good stir through, then lower the heat and simmer gently for 1 hour ensuring that you stir the dish every 15 minutes.
- Beef Bourguignon goes well with mashed potatoes, or boiled potatoes, and steamed green beans. Serve with a crusty french loaf to mop up the extra sauce.
- Garnish with chopped fresh parsley.