Bœuf Bourguignon recipe

Name: Bœuf Bourguignon recipe
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 4
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

Bex Blundy

Servings

Prep Time

40 minutes

Cook Time

2 hours

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.