How to make Beef Bourgignon

Ingredients

  • 1 tsp vegetable oil
  • 600g diced beef
  • 250g sweetcure smoked bacon, cut into 2cm thick slices
  • 1 onion, sliced
  • 2 garlic cloves, finely grated or crushed
  • 4 sprigs thyme, leaves picked and chopped
  • 360g chestnut mushrooms, thickly sliced
  • 1 tbsp plain flour
  • 300ml Malbec red wine
  • 1 x rich beef stock pot
  • 750g King Edwards potatoes, peeled and roughly chopped
  • 3 tbsp extra virgin olive oil
  • Sea salt and freshly ground black pepper

Nutrition

Calories columnFat columnSaturates columnSugars columnSalt column
Calories
466g per serving
23% %GDA
Fat
19.00g per serving
27% %GDA
Saturates
6.00g per serving
30% %GDA
Sugars
3.00g per serving
3% %GDA
Salt
2.30g per serving
38% %GDA

Method

  1. Heat a large casserole pot until hot. Add the vegetable oil and the beef and fry for 5 minutes, stirring occasionally, until the beef has just browned.

  2. Add the bacon and cook for another 2-3 minutes stirring all the time until the bacon has just coloured.

  3. Add the onion and cook for 2 minutes then add the garlic, thyme, mushrooms and plain flour and stir really well.

  4. Season with salt and black pepper then add the red wine and cook until reduced by a third.

  5. Add the beef stock pot and 500ml of water and bring to the boil, stirring well.

  6. Turn the heat down to a simmer then cover and cook for 1┬╝ hour until the beef is tender and the liquid just thickened.

  7. Meanwhile, place the potatoes into a saucepan and cover with cold water. Add a pinch of salt and bring to the boil. Reduce the heat to a simmer and cook for 15 minutes until the potatoes are tender.

  8. Drain and return to the saucepan and steam for a couple of minutes until the excess water has evaporated.

  9. Mash well until smooth then add the extra virgin olive oil and season well with salt and black pepper.

  10. Serve the stew with the mashed potatoes.