Bœuf Bourguignon recipe
Bex Blundy
4
40 minutes
2 hours
Main
It's a French classic! Our Bœuf Bourguignon recipe is elevated with premium Wagyu chuck steak, the best smoked streaky bacon and two different types of mustard. Serve with creamy mashed potatoes and we think our Green Goddess asparagus makes a wonderful side dish in the spring.
Ingredients
600g Wagyu chuck Denver steak, cut into cubes
2 tablespoons cornflour
Salt and pepper, to season
Drizzle olive oil
60g butter
100g smoked streaky bacon, sliced up small
200g baby shallots, peeled but whole
4 sticks celery, sliced
4 garlic cloves, crushed
2 tablespoons tomato purée
1 tablespoon Dijon mustard
1 tablespoon wholegrain mustard
2 heaped tablespoons cornflour, to thicken the sauce
300g chestnut mushrooms, halved
125ml red wine
750ml high quality beef stock
2 fresh bay leaves
5 sprigs fresh thyme
Parsley, chopped, to garnish
Directions
Preheat the oven: To 200°C.
Brown the beef: First toss the cubes of beef in 2 tablespoons of cornflour and plenty of salt and pepper. Then sear on high heat in a large ovenproof pan in the olive oil and 20g butter in two batches, until browed on all sides. Set the beef aside.
Build the stew: Melt 20g more butter in the pan, then add the bacon and fry until starting to go crispy, about 5 minutes. Then add the shallots, the celery, the tomato paste, the Dijon mustard and the wholegrain mustard, scraping the bottom of the pan with a spatula to deglaze the pan.
Fry the mushrooms: Separately, in a frying pan over high heat, with the last 20g of the butter, tossing regularly, until browned on all sides, about 5 minutes.
Add the mushrooms to the stew: Once browned, along with the remaining 2 tablespoons cornflour. Stir to combine and cook off the cornflour for about 5 minutes.
Add the liquids: Pour in the red wine and the beef stock, then add in the thyme and bay leaves.
Cook the stew in the oven: For 1 hour and 30 minutes. After this time, the chuck steak should be tender and the shallots should be soft.
Leave the stew to rest: For fifteen minutes on the side before serving, until it has slightly thickened. This is the perfect temperature to eat bœuf bourguignon! Serve with creamy mash and garnish with a sprinkling of fresh parsley.
Ingredients you'll need
