Easy Beef Bourguignon

Easy Beef Bourguignon RecipeI am really into slow braises & stews at the moment. Guess it is the cold weather but I can’t get enough of them. This is a really easy recipe, just requires a bit of planning & a long slow cook.

I reckon this is a great one for a family weeknight meal, especially if you have a slow cooker. This is a classic French dish and is traditionally prepared a little differently but I think this way gives maximum flavour with minimum effort.

The grated onion will melt into the sauce adding richness. In a traditional bourguignon the shallots are glazed separately but I find this unnecessary. Shin of beef is my preferred cut as it is affordable & really tasty when cooked for a long time. It makes the sauce even richer than a leaner cut of meat & stays moist even when cooked all day.

I do not eat wheat so used corn starch to thicken the gravy. Regular flour is fine if you do not have cornstarch. Just add it to the pan after the onions with a touch of wine & cook it out a little before adding the rest of the wine.

I have written the recipe per person so that you can easily scale it up for the numbers you have. It is a pretty good meal to freeze so make extra & save it for another day. I served it with some chive mash, blanched green beans & crispy roasted kale. We all enjoyed it A LOT.

Easy Beef Bourguignon Recipe

Easy Beef Bourguignon

Ingredients: (per person – just multiply by the number of people)

150-200g cubed beef shin

½ glass wine (about 100ml)

1 tbsp butter

½ small onion

200ml beef stock

1 tbsp cornflour mixed with water

sprig of thyme

2 shallots

4 mushrooms

salt & pepper

Preparation:

1. Marinade the beef in red wine overnight or at least a few hours

2. Pat it dry & brown in a hot frying an with the butter. Transfer to a casserole

3. Grate the onion & when the beef is finished add it to the frying pan & sautee for 3-4 minutes. Add to the beef in the casserole.

Easy Beef Bourguignon Recipe

Add the grated onion

4. Add the wine to the frying pan & simmer it for 5 minutes to reduce.

5. Add the stock & bring to the boil. Thicken with the cornflour slurry & then check the seasoning. Add as much salt & pepper as you like.

6. Add the sauce & thyme to the casserole, cover it & put into the oven (160 degrees) for 5 hours (or put it in the slow cooker for 6-7 hours)

Easy Beef Bourguignon Recipe

Ready for the oven

7. About an hour before the beef is ready add the whole peeled shallots.

8. Fry the mushrooms in some butter & check the casserole. The gravy should be thick & silky. Check the seasoning

Serve with greens & potatoes for a comforting winter dinner.

by Sally

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