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Beef Bourguignonne – serves 3 or 4

on March 1, 2013

This came out really well, although I adapted it quite a bit. The original recipe wanted the beef flamed in 125 ml of brandy after browning, which I couldn’t be having with, and it also wanted 9 pickling onions, which I couldn’t get hold of, to be cooked whole (sans skin, presumably?). I tried replacing them with shallots but decided to remove them from the final recipe. It also suggested serving the finished item surrounded by triangles of fried bread. I like potatoes myself.
Below is the recipe. Items in italics are my additions.


500 g beef (cut into largish pieces)
seasoned flour
50 g butter
1 onion, chopped
2 cloves of garlic, chopped
about 200 ml red wine
about 200 ml beef stock (I used more though!)
parsley, thyme and a bay leaf
about 75 g streaky bacon, in strips (mine was diced)
100 g button mushrooms (or just mushrooms, quartered)
1 potato per person, chopped
1 carrot per person, chopped


Flour the beef, then brown in the butter together with garlic and onion.
Add wine and stock, cover and simmer till cooked (approx 90 minutes?)
Meanwhile, peel and chop carrots and potatoes. Add these to pan for last 20 mins of cooking.
Brown bacon in its own fat, then add mushrooms and brown them too. You may need extra oil/butter for the mushrooms if your bacon wasn’t very fatty.
Add bacon and mushrooms to pan for last 10 minutes of cooking. I added the herbs here too – the original recipe doesn’t specify when to include them and I had forgotten about them until this point!
If sauce seems watery, pour into another pan and reduce by boiling hard. Like I said above, I had to add extra stock so reducing really wasn’t an issue.

As I mentioned on Tuesday, we were unable to eat this the day I started, so I stopped after browning and partially cooking the beef, and put the whole thing in the fridge. I finished it the next day and that was fine – might explain why I had to add more liquid. And did I remember to take a photo? Nope. Sorry.

Let me know if you make this! 🙂


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