Beef Bourguignon
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 3hrs 15mins
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- Serves
- 6
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- Calories
- 1041
Julia Child may turn over in her grave with this one. Not the overnight slow cooking but the flavour is intense and wintery and wonderful all the same. Any leftovers can be turned into a pot pie the next day. Just place the leftover filling in a small dish and cover with shortcrust or puff pastry, cut a few slits in the pastry, brush with egg wash and bake at 180°C for 20 minutes or until pastry is browned
Inspired by: https://tenina.com/recipes/beef-bourguignonrecipe updated Dec 21, 2021
Ingredients
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- Fettuccine
- 375 g
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- Chuck roast
- 1.5 kg
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- Extra virgin olive oil
- 50 g
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- Beef stock
- 500 g
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- Burgundy wine
- 500 g
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- Tomato paste
- 50 g
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- Brown mushrooms
- 200 g
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- Button mushroom
- 200 g
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- Fresh thyme
- 3 sprigs
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- Bay leaves
- 2
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- Sea salt
- as needed
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- Black pepper
- as needed
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- White flour
- 2 tablespoons
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- Onion
- 3
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- Garlic clove
- 3
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- Bacon
- 250 g
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- Carrot
- 2
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- Celery stalk
- 4
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- Fresh thyme
- as needed
Tools
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Oven
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Stove
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TM5
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Dutch oven
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Tm5 bowl
Step preview
- Pre-heat oven - 160°C
- Pre-heat Dutch oven on stove
- In a hot pan, brown the beef in the oil and set aside
- Add onion, garlic clove, bacon, carrot, celery stalk and extra virgin olive oil to the TM5 bowl
- Chop with MC in place - approx 5 sec, speed 6
- Cook - approx 8 min, Varoma, speed 1
- Add beef stock, red wine, tomato paste, mushrooms, thyme, bay leaves, salt and pepper and stir to combine
- Place the flour in a large casserole dish and put the browned beef on top
- Mix together with your hands until the beef is well coated
- Pour over the mushroom mix and stir to combine
- Place in the oven with lid on for 2 hours
- Remove lid and cook for another 1 hour
- Serve on top of cooked pasta, with a garnish of fresh thyme