Classic Beef Bourguignon Recipe

Here's our take on a French classic serve with creamy mash or baked potato and seasonal veg.

Serves 4-6

Ingredients:

900g Organic Beef Stewing Steak

300g Chopped Bacon or Lardons

300g Shallots or Pearl Onions

2 Sticks of Celery finely chopped

2 Large Carrots diced

250g Chestnut Mushrooms quartered

375cl Red Wine - such as our Organic Cabernet Sauvignon

500cl Beef Stock

4 Bay Leaves

4 Sprigs Fresh Thyme

Method:

Have a frying pan and casserole dish at the ready..

1 - Put 1 Tbsp olive oil into the frying pan over a medium to high heat and fry the bacon/lardons until brown then place them in the casserole

2 - Batch fry the stewing steak, you can cover them in seasoned plain flour if you wish, until just browned and place in the casserole. You may need to add more oil as you go along. 

3 - Brown the onions, celery and carrots and place in the casserole

4 - Deglaze the frying pan using a glug of red wine and add to the casserole.

5 - Pour the stock and the remaining red wine into the casserole and add the herbs. Stir, place the lid on the dish and put into a preheated oven at 140 degrees fan or 160 degrees regular Gas Mark 4 for three hours.

6 - Add the quartered mushrooms after 2 and a half hours.

7 - After three hours check that the meat is tender and serve!