Beef Bourguignon
A deliciously rich and luscious beef stew that's incredibly delicious. Can be made on the stovetop and finished off the oven or continue stewing on the stovetop. Serve with a starch of your choice.
Print
Pin
Servings: 6
Equipment
- 1 large pot or Dutch oven
Ingredients
Beef Bourguignon
- 3 tbsp olive oil
- 200 grams diced bacon or diced pancetta
- 800 grams beef chuck or stewing beef
- 3 large carrots peeled and sliced into chunks
- 15 pickling onions peeled and ends removed
- 250 grams button mushrooms
- 2 large bay leaves
- 3 large garlic cloves roughly chopped
- 1 tbsp fresh thyme about 4-6 sprigs thyme
- 2 tbsp Maille Dijon Mustard
- 50 grams tomato paste
- 2 tbsp butter optional
- 6 tbsp flour
- 750 ml Pinot Noir good quality, or Pinotage
- 700ml/3 cups beef stock
- 1 tsp salt or salt to taste
- 2 tbsp Italian parsley roughly chopped
Mustard Mash
- 1 kg potatoes peeled and quartered
- 4 tbsp butter cubed
- 1 cup milk warmed
- 2-3 tbsp Maille Wholegrain Mustard or Dijon Mustard
- Salt to taste
Instructions
Beef Bourguinon
- Preheat the oven to 180℃/350℉.
- Bring a large pot, or oven proof Dutch oven/pot, to a medium-high heat. Add the oil and bacon and sauté until browned. Remove the bacon and set aside.
- In the same pot, add the beef and brown on all sides. Remove the beef and set aside. Notes: the beef does not need to be fully cooked, just browned.
- Reduce the heat to medium, and to the same pot, add the onions, carrots and mushrooms. Sauté until the vegetables start releasing some moisture and gently loosen any flavour sticking to the base of the pot.
- Add the garlic, thyme, bay leaves, Dijon mustard and tomato paste. Sauté for about 2 minutes or until the tomato paste starts to darken slightly.
- Add the butter and flour. Saute until the flour starts to brown lightly, about 2 minutes. Note: be careful to not let the flavours at the base of the pot don't darken too much or burn.
- Add the beef and bacon back in and stir. Then add the wine, beef stock and 1 tsp salt. Stir and loosen any flavour that might be sticking to the base of the pot.
- Cover and place the pot in the oven. Bake for 90 minutes. Note: You can finish off the stew on the stove top, just reduce the heat to low and simmer for 75-90 minutes. While the stew is in the oven/stovetop you can prepare the mash or starch of your choice.
- Add any additional slat if needed and serve with mash, crusty bread, rice or pap and garnish with freshly chopped parsley - te lekker!
Mustard Mash
- To a medium pot, add the quartered potatoes and fill with cold water. Bring to a boil and drain properly once the potatoes are tender, about 15-20 minutes.
- In the same pot, mash the potatoes using a potato masher or potato press masher. Mash until you've achieved your desired texture. Note: If you prefer extra smooth mash then transfer the potatoes to a large flat based bowl and press the mash through a sieve.
- Add the all the butter and mix until fully melted. Then gradually pour in the warm milk until you've reached your desired consistency.
- Add the mustard and salt to taste.