Beef Bourguignon is a classic red-wine beef stew that originated in the gastronomic city of Burgundy in France. Our interpretation on this culinary delight is simply delicious and a team favourite here at Best’s. Enjoy with a glass of Best’s wine for the perfect dinner experience!
2 ½ tbsp olive oil
1.5kg beef chuck steak, trimmed, cut into 5cm pieces
1 large brown onion, finely chopped
200g shortcut rindless bacon, halved lengthways, cut into 1cm strips
2 garlic cloves, finely chopped
1 cup red wine
½ cup beef stock
1 tbsp tomato paste
10 small eschalots, peeled
400g button mushrooms
Green beans and mashed potato, to serve
- Heat 2 tablespoons oil in a large, heavy-based casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
- Reduce heat to medium. Heat remaining oil in dish. Add brown onion and bacon. Cook, stirring, for 6 minutes or until onion has softened. Add garlic. Cook for 1 minute.
- Return beef and juices to pan. Add wine. Bring to the boil. Add stock, tomato paste and eschalots. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour and 15 minutes. Add mushrooms. Cook, covered, for 30 minutes or until meat and onions are tender. Season with salt and pepper. Serve with green beans and mashed potato.
Image source: Taste.com.au