Beef Bourguignon Recipe

This is my recipe for Beef Bourguignon, which is a good casserole for winter served with baked or roast vegetables and crusty garlic bread. It could look good on a plate with a piece of crusty pastry served separately as well. This is the recipe I have used.

I like to fry all the ingredients in a frying pan first and then deglaze the pan with wine and put all ingredients in the casserole to cook. These are the onion, garlic and leeks.

These are the carrots and mushrooms.

This is the cut beef being tossed in flour inside a plastic bag to get a good cover.

This is the casserole ready to cook with all the ingredients.

I cover the casserole dish with foil, put on the lid and cook. Below is the cooked casserole of the Beef Bourguignon Recipe

Ingredients

1 carrot diced

1 leek sliced and diced

1 red onion diced

24 small onions or shallots peeled and left whole

4 garlic cloves diced

olive oil to fry

1 bottle of cheap red wine. I use about 1/2 to 3/4 of the bottle in the recipe

2 tablespoons of plain flour

1 tablespoon of tomatoe puree

1 teaspoon of dried herbs such as thyme

6 large mushrooms sliced

salt and ground black pepper to taste

3 cups of diced beef in the UK we use chuck steak or stewing steak. Ask your butcher if in doubt.

Method

Heat the olive oil in a frying pan about 1 tablespoon and fry gently the onions, garlic, leeks. Do this in 1 or 2 batches depending on the size of your pan. Less is better to ensure thet the food does not boil, it needs to seal the food.

Put these into the casserole dish.

Fry the carrots and mushrooms. Put into the casserole dish.

Toss the beef in the flour and then fry in a drop of olive oil. It must not boil but fry so the beef gets a brown colour and seals the flavour in.

Put into the casserole dish.

Add1/2 bottle of wine to the frying pan and simmer gently just to get all the flavours from the pan this is called deglazing the pan.

Pour onto the casserole.

Add a small amount of salt and pepper.

Make sure the wine just covers the ingredients.

Add more wine if necessary.

Add the tomato puree.

Add the herbs and mix it all together.

Cover the casserole with foil and put the lid on the top.

Check after 2 hours and add water if it is dry.

Cook for 3 hours at gas 4--350F--180C on a middle shelf.

If the casserole is dry add more wine or water to get it to the right consistency

Serving

I like to bake or roast potatoes in the oven at the same time.

Some green vegetables will add a lot of colour.

Garlic bread would be good

Variations

If you are vegetarian or vegan you could make this recipe but do not use beef. I would use one or more of the following, chickpeas, butter beans, red kidney beans , flageolot beans, borlotti beans, haricot beans and soya beans. These beans would be soaked and cooked first, used from a can or used from frozen ready cooked packets. Some meat substitutes such as quorn would be good.

I hope you enjoy trying this recipe and thanks for reading

The archives have these recipes in with instructions on how I make them.

Beef Bourguignon Casserole
Morocan style lamb Casserole
Pork and Olive Casserole
Roast Lamb Casserole
Pineapple chicken Casserole
Chicken Casserole
Pork and Pepper Casserole
Beef and Olive Casserole
Corned beef Hash Hot Pot Lancashire Style
Beef and Vegetable Casserole
Beef Chilli
Chicken and Apple Casserole
Beef Casserole
Chicken and Mushroom Casserole
Lancashire Hot Pot
Scouse Beef and Vegetable
Beef Onion and Mushroom Casserole
Venison and Peach Casserole
Venison and Plum Casserole
Venison and ApricotCasserole
Venison and Date Casserole
Venisonwith Leeks and GingerCasserole

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