Beef Bourguignon Recipe

Beef Bourguignon Recipe


A tasty Grass-fed Beef Bourguignon recipe, perfect for these Autumn months ahead! 

Using our home-reared, grass-fed braising beef from our family farm here at Unthank, this dinner is ideal for feeding a family of 4-5.


Ingredients:

For the beef marinade:

  • 1kg braising beef chopped into cubes
  • 750ml dry red wine (doesn't have to be expensive!)
  • 1 chopped red onion
  • 1 bay leaf
  • 2 crushed garlic cloves
  • 2 sprigs of thyme (or a handful or dry thyme)

For the bourguignon:

  • 3tbsp plain flour
  • 1 crushed garlic clove
  • 80ml brandy
  • 1tbsp tomato puree
  • 25oml beef stock (you can use our Beef Bone Broth for more nutrition)
  • 3tbsp olive oil
  • 20g butter
  • salt and pepper
  • 200g bacon lardons
  • 250g chopped carrots
  • 200g chopped mushrooms
  • 1 handful chopped parsley
  • Extra thyme, rosemary and herbs de provence



Method:

Starting with the beef marinade, this can be done either the night before or in the afternoon before cooking:

1. Place a large pan or stewing pot over a medium heat and add the wine, onion, garlic, bay leaf and thyme. Bring to boil an then reduce heat to simmer for 10 minutes. Take off the heat and allow to cool, then place in large bowl in fridge.

2. Once the marinade is cool, add the diced beef and cover - leave overnight in fridge or for a few hours in afternoon.

3. When marinated, remove the meat from the marinade and onto some kitchen roll and then strain the marinade to discard of onion, garlic and herbs (keeping the liquid).

4. Allow meat to come to room temperature for about 30 minutes.


Then, you can begin cooking the sauce: 

5. Preheat oven to 160 degrees

6. Put the flour on a plate and season with salt and pepper. Roll the beef in the flour until lightly dusted, shaking off excess.

7. Place a large frying pan over a high heat and add butter and olive oil. When hot, add the beef gradually.

8. Add a little more oil to the pan, add garlic and fry on a low heat. Turn up the heat and then add the brandy.

9. Turn heat to medium, add the remaining liquid marinade from earlier. Stir in tomato puree and add thyme, rosemary and herbs de provence. Bring to simmer, cover and stew for 2 hours either on the hob or oven.

10. 15 mins before the casserole is nearly done cooking, get a frying pan and add add a little oil with bacon - frying until golden. Add mushrooms until done.

11. Remove casserole from oven / hob and add carrots, bacon and mushrooms. Return to oven / hob for another 30 minutes. Garnish with fresh parsley.



Enjoy!