20small shallotspeeled, 6 of them cut in half, the rest left whole
1.4kg(3 lbs) beef braising steaki.e chuck or skirt, cut into large chunks
1x 750ml (25 oz) bottle red wineit doesn’t have to be an expensive wine, I used Shiraz
240ml(1 cup) beef stock
150g(2 cups) brown mushroomsthickly sliced
Preheat the oven to 160C/320F.
Heat the oil in a large ovenproof casserole dish and add the lardons. Fry until golden brown, then remove from the pan with a slotted spoon and place in a bowl.
Add the halved shallots to the pan and fry on high in the same pan for a few minutes until seared, then add to the bowl with the lardons.
There should still be 2-3 tbsp of oil left in the pan at this point, if there isn’t top up with a little more oil.
Toss the beef with the flour, salt and pepper.
Now brown the beef in the pan in 3 or 4 batches (about 5-6 minutes per batch). Spoon out each batch into a bowl before starting on the next batch.
When cooked, add all the beef back into the pan and stir in the tomato puree.
Now add in the wine, beef stock, bay leaves, thyme, carrots, mushrooms and the whole shallots. Give everything a stir – to release any bits that may have stuck to the bottom of the pan.
Then bring to the boil and turn off the heat. Place a lid on top and place in the oven to cook for 3 hours. Check a couple of times to make sure the Bourguignon isn’t going dry. If it is starting to look a little dry, add half a cup of water.
After 3 hours, stir the bacon lardons and fried shallots into the pan, place the lid back on and place back in the oven for another 10 minutes to heat through.
Serve with mashed potato and greens.
What wine is best for Beef Bourguignon?
Some people will say to use the best wine possible. Personally, I think go with something fairly inexpensive (as the flavour will mellow out during cooking anyway), but not cheap and vinegary. I tend to use a Shiraz (I used Hardy's Bankside Shiraz last time) - which is about £7 or $9 per bottle.Can I make it alcohol-free?The wine does give the Bourguignon its signature flavour. If you don't want to use wine, try my:
Slow-cooked Scottish Beef stew instead - that also uses red wine, but you can replace it with beef stock in that one and it will still taste great.
Slow-cooked Steak Diane Casserole - I LOVE this one, but it does contain 4 tbsp of Whisky. However, you can leave the whisky out and it will still taste amazing.
What is the best cut of beef to use?
Chuck steak (braising steak) – comes from the forequarter- Consisting of parts of the neck, shoulder blade, and upper arm.
It’s a tough but very flavorful cut of meat. It has a lot of connective tissue, which needs long slow cooking to break down and become tender. Cut into bite-size chunks, or you can use bigger chunks and shred the beef into strips.
Silverside (bottom round) – comes from the hindquarter – just above the back leg
It’s a leaner, inexpensive cut of meat with little marbling. The lack of fat means it doesn’t have as much flavour as chuck steak, so make sure you use good quality stock (as well as the wine) to cook it in. It’s good for slow cooking, but must be cooked with moisture/liquid so doesn’t dry out and become tough.
Nutritional Information is per serving, without the serving suggestion of mashed potato and greens.