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Hearty Beef Bourguignon Recipe

18 Jul 2017

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Who says comfort food can’t be sophisticated? This hearty beef bourguignon is perfect for warming up on winter nights with the family, or impressing guests with something a little different (and fancy!).
All that’s missing is the perfect bottle of red, and we’ve included our top picks for the ultimate winter wining and dining experience – right in the comfort (and warmth!) of your own home.

Total time to prepare:

20 minutes

Total cooking time:

Up to 2 hours

What you’ll need:

(Serves 6-8)

  • 125ml extra virgin olive oil
  • 1kg beef (wagyu or rump), cut into chunks
  • 75g pancetta
  • 2 carrots, chopped
  • 2 celery stalks with leaves, chopped
  • 1 brown onion, chopped
  • 5 small shallots, halved
  • 2 garlic cloves, finely chopped
  • 300g button mushrooms
  • 10 thyme sprigs
  • 7 bay leaves
  • 2 cups red wine
  • 1 cup beef stock
  • Salt and pepper, to serve
  • Buttery mashed potato, to serve

What to do:

  • Heat olive oil in a large saucepan.
  • Gently brown onion, shallots, and garlic.
  • Add beef until lightly cooked and golden brown in colour.
  • Remove beef and place in a bowl.
  • Add carrots, celery and mushroom to saucepan and cook slowly.
  • Add red wine to saucepan to simmer. Reduce down to a 2/3 cup and add beef stock, thyme, and bay leaves. Bring to a gentle boil.
  • Return beef and pancetta to saucepan and leave to simmer, covered, for 1 hour 30 minutes, or until beef is tender and stock has reduced to a thick sauce.
  • Serve with creamy mashed potato and salt and pepper to taste.

 

What to drink:

A rich and tasty beef bourguignon calls for a bold bottle of red.
An earthy Pinot Noir or aromatic Cabernet Sauvignon would be equally as delicious alongside your beef stew, complementing the robust flavours of this classic French dish.

Really want to indulge this winter? Take your dinner to the next level with our chocolate lava winter warmer recipe.