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Beef bourguignon
A lovely dish with tender beef cooked to perfection. The speck adds a delicious smoky pork flavour and the carrot puree stirred through towards the end adds colour and sweetness. Serve with fresh sourdough.
Ingredients
125 ml extra-virgin olive oil
1 kg beef (preferably wagyu but any braising beef such as rump, topside or chuck steak is fine), cut into large chunks
2 carrots, halved lengthwise and sliced
2 celery stalks with leaves, halved lengthwise and sliced
1 leek, halved lengthwise and sliced
1 onion, chopped
5 shallots, halved
10 thyme sprigs
7 bay leaves
300 g speck, diced
500 ml red wine, boiled briefly to reduce acidity
salt and pepper
300 g button mushrooms
1 bunch flat-leaf parsley, chopped
Carrot Puree
5 carrots, chopped
salt
Mashed Potatoes
6 large desiree potatoes
salt
200 ml milk
100 g butter
Preparation
Heat the oil in a large heavy-based saucepan over medium–high heat. Brown the beef in batches. Remove the final batch of beef from the pan, leaving the oil, and add the carrot, celery, leek, onion and shallots. Sauté for 5–8 minutes.
Place the beef and vegetables in a large casserole pot. Stir in the thyme, bay leaves and speck. Pour over the red wine, season with salt and pepper and cover with a lid. Bring to the boil then reduce the heat to very low and cook for 40 minutes.
Meanwhile, prepare the carrot puree by boiling the carrots with salt until just soft. Puree.
To make the mashed potatoes, boil them whole with salt until soft. Peel, return them to the saucepan and mash finely. Stir the mash over medium heat for 3–5 minutes to remove excess water (this will also add air to the potatoes, making them light and fluffy). Warm the milk in a separate saucepan and gradually add to the mash. Stir in the butter. Cover the mash with a lid or plastic wrap and keep warm.
Add the mushrooms and carrot puree to the bourguignon and cook for a further 10 minutes. Sprinkle with the parsley.
Serve the bourguignon with the mashed potatoes and with sourdough.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
French Restaurants
Displaying 10 of 470 French Restaurants.
| Restaurant | Suburb | |
| 1. | Perrins Restaurant | Glen Iris |
| 2. | Morning Star Estate | Mt Eliza |
| 3. | Breizoz French Creperies | Williamstown |
| 4. | LA Chaumiere | Darwin |
| 5. | Le Provencal | South Hobart |
| 6. | Lebrina | New Town |
| 7. | Arc of Iris | Margaret River |
| 8. | The Loose Box | Mundaring |
| 9. | Petaluma's Bridgewater Mill | Bridgewater |
| 10. | Penfolds Magill Estate Restaurant | Magill |
10 Jun 2013 01:45 AEST
Taste Tester
Sydney
2 cups or 2 bottles?
Hi,
The written recipe refers to using 2 cups (500ml) of wine but the video refers to using 2 bottles of wine (1.5litres).
I have the food safari book and it also mentions just 2 cups.
Can someone please clarify.
31 May 2013 03:03 AEST
Carrol
Mt Eliza
Great Dish
Carrot purée great. I used Wynns corona warri Shiraz ,the whole bottle
I also add beef consume. Very flavoursome dish. Also put into the oven
On low 2 hours. Took lid off for another half hour to reduce liquid. Dish turned
Out great
16 May 2013 04:52 AEST
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16 May 2013 03:56 AEST
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16 May 2013 03:56 AEST
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03 Feb 2013 03:48 AEST
Mark
Marrickville
Substitute for the speck ?
Anyone tried to use something else replacing speck and worked well?? its not always available in my butcher shop. tnx
18 Nov 2012 10:47 AEST
AlClegs
Richmond
Stunning and so simple, best dinner party dish ever!
Made this yesterday with some very lean off cuts of grass fed highland cattle beef, quite gamey and tough... The meat was still tough after one hour and i was worried the dish lacked sweetness and flavour. Was tempted to add stock but refrained. Added a cup of water and kept on low for a further 90 minutes. The dish completely changed. Perfectly balanced. Thanks guys!
PS- I used 600mls of Pinot. I think an Aussie Cab or Shiraz would have been too tannic.
08 Aug 2012 11:22 AEST
Jay-Anna Mobbs
Bathurst
my Assignment subject
I have to do an assignment for fo tech and I have chosen this delicious dish..
wish me luck people.....
04 Aug 2012 06:01 AEST
Joseph
Toowoomba
Yum
Just love the carrot pure...such a good idea. Healthy hearty meal that I make almost every week.
08 Mar 2012 05:37 AEST
Neprinol
Sydney
Awesome
This was a hit at my dinner party! Love it!
Neprinol Peyronies
11 Oct 2010 06:49 AEST
Renee
Yarraman
sacrilege!
Fancy using Wagyu in place of the authentic Charolais!
01 Oct 2010 09:38 AEST
Ian
Brisbane
Tamis/Chalni/Drum Sieve
Expensive ones from professional cookware shops or hotel/restaurant supplies. French company Matfer makes a set.
Cheap ones from Indian shops. India at Home has 8inch fine (flour/atta) one for $4.50. Bharat Traders has a "Folding Chalni" (4 interchangeable sieves) in 10inch and 11inch ($25) and larger fixed sieve ones.
For pictures, search images for "chalni".
20 Jun 2010 12:01 AEST
cara johnson
paddington, qld
kangaroo bourguignon
This dish was amazing, i tried it with kangaroo instead of the beef and it was delish!!! if you want something a little different or just that aussie touch i suggest trying it to. You can nearly always substitute beef with kangaroo. Flavours are just a little different, but definitely suited to this dish. This is now one of my staples and very favourites.
10 Jun 2010 04:21 AEST
Debbie
Byron Bay
Speck or lack thereof
Has anyone ever tried this leaving out the speck or bacon? It's not a good ingredient for a Jewish girl. Does it diminish the intensity of the flavour without pig meat?
29 May 2010 09:18 AEST
Abby
pearce
Nice in a cold day
This is a very nice thing to eat on a cold day
05 Mar 2010 01:15 AEST
Michelle
Blackburn, VIC
Tamis
Does anyone know where you can buy a Tamis/Drum Sieve/Chalni in Melbourne?
I've been breaking round bottom sieves to get that thin mash!
23 Jan 2010 02:23 AEST
Jodie
Bendigo, Victoria
awesome in the slow cooker. . .
Redsand, I've done this in the slow cooker. . .I just threw everything in, made sure everything was just covered with red wine. I added the mushrooms later in the cooking process, along with the carrot puree. And my family was very happy with it. . . only need to buy one of those potato masher thingies so my mash is as good as Guillaume's!!
14 Jan 2010 11:33 AEST
Jill
Fullarton
Incorrect ingredients listed in recipe
I just watched the video of Guillaine Brahimi cook the Beef Bourguignon and then down loaded the recipe. Thought you might like to know the ingredients listed is incorrect. The chef used two bottles of red wine you have only listed 1/2 litre of red wine. Also in the video the wine is brought to the boil but that is not mentioned in the recipe nor is the fact that the pureed carrots are steamed. If I had just copied the recipe it would have been a disaster. Generally love your recipes
21 Jul 2009 03:09 AEST
RedSand
Wollongong
slow cooker?
Hi all! Apparently this is a great recipe. I was wondering whether people think this can be done with a slow cooker using the same process and amount of ingredients, particularly the wine..? Or whether when using a slow cooker you ned to make adjustments? Thanks...
11 Jul 2009 05:36 AEST
Adstar
leichhardt
red wine
I have cooked this a few times now and i think the flavour is more robust if not watered down, try at least a a bottle of reasonable red wine.
09 Jul 2009 09:27 AEST
Charmaine
Elsternwick
Magnifique!
I just returned from Europe and watched this episode on my flight home (not great when I was just about to be served plane food!). I had to cook it straight away so headed to the South Melbourne market and bought my ingredients (all part of the experience of course) and cooked this amazingly wonderful wintery dish for a friend (she went back for seconds) who now thinks I'm an amazing cook! If only she knew how easy this was! Tonight I will try Prawn Rougaille!
21 Jun 2009 03:28 AEST
Dan
Surry hills
Magnificent
This dish is fantastic...Cooked as a Sunday arvo lunch.... Perfect winter warmer!!!!!
12 Jun 2009 12:02 AEST
Bloomers
Dirranbandi
re Query on ingredients
It's double smoked pork belly - in your neck of the woods you could try this mob - they're at Yatala, apparently also available at IGA and Woolies. Maybe you'll have better luck with your butcher than I had here outback.
http://www.gotzinger.com/products.htm
10 Jun 2009 08:57 AEST
Bruce Sanders
Mudgeeraba
Query on ingredients
Could someone tell me what 'speck' is and where would I get it.
09 Jun 2009 09:51 AEST
Shelley
Freshwater
Red wine
Anthony, I used 1/2 litre of red wine and it was delicious. I had to keep adding water as I cooked it for ages longer, but I think if I'd used more red wine it would have been too rich.
02 Jun 2009 02:10 AEST
Anthony
Woollahra
Wine
Just a note, on the recipe it says 1/2 ltre red wine, in the video Maeve actually says 2 bottles...can anyone let me know which it is. Regards.
27 May 2009 12:51 AEST
Megan
Bunbury
I'm in love
This dish is just amazing. It's on the menu almost weekly in my home and I'm just about to make another batch for a dinner party this weekend. The perfect winter warmer.
16 May 2009 03:04 AEST
Veronica
Mawson
Fantastique!
Well executed recipe. I cooked beef Bourguignon and it turned out amazing. I loved it, and so did my children. Thanks for showing it. Five stars.
11 May 2009 07:58 AEST
Gusman
Brisbane
Presure cooker
does it in 10-15 after browning, cooks the wine & the rest. After mushrooms puree & parsley simmer. This is for chuck wagyu. Presure cookers are just not for stock.
26 Apr 2009 05:56 AEST
Beau
Queenscliff, NSW
Wow
I have often heard of the token French mannerism involving three successive grunts, but never witnessed it in person until watching the show. I could not think of a more fitting description of this dish. Fantastic!
26 Apr 2009 11:07 AEST
Kingsley
Tatura
Comfort food
Cold, wet and windy outside, this would have to be the perfect winter warmer, and my two kids (4 & 2) loved it. Thanks
20 Apr 2009 06:57 AEST
melnee
st.kilda
tamis cheat
if you don't have access to a kitchen goodies emporium in W.A., try your local hardware store. You could use a sieve for plaster, grout etc, just enlist the staff's help to find the finest grade :) (also quite a bit cheaper than the imported original)
20 Apr 2009 09:47 AEST
James N
Bondi Beach
Rich, Mourish & Amazing
Ive never cooked Bourguignon before, but did last night and it turned out amazing. Everyone loved it, we ate it listening to Vivaldi's four seasons and with a nice red. Beautiful textures.
Thanks very much xx
p.s wanted to rate 5 stars but I think the function is broken - i wouldnt let me! Il do it here *****
17 Apr 2009 06:05 AEST
Tony
Perth
Tamis
Hi
Can anyone tell me where I can get a Tamis from? Most kitchenware shops here in WA have no idea what one is let alone have one...
Thanks
16 Apr 2009 11:00 AEST
tony andreatta
kew, vic
love it!
great stuff...terrific people and food! and well done sbs on your web page with clear details on the recipes
15 Apr 2009 08:15 AEST
Foodie
brisbane
3 Hats... Nuff Said
I wouldn't think you need increase the cooking time unless you prefer your meat cooked medium or above. As for browning the bacon this is going to remove flavours and oils into the frying pan and not go into your meal. If you noticed he barely browns the beef either. Beautiful meal through and through can't argue with the French in the kitchen.
05 Mar 2009 08:27 AEST
david
brisbane
cooking time
presumably you would have to cook it for longer if a cheaper cut of meat is used? has anyone tried this. i would think a couple of hours with chuck? also - wouldn't you brown the bacon first?
thanks!
david
17 Nov 2008 02:52 AEST
William M Gordge
Daceyville, NSW
A party winner!
This recipe is so easy to do, even dummies can do it!
I had a dinner party at my place with 8 north shore snobs who LOVED this Beef dish.
Here are a couple of cheats I used.
1. If you cannot be bothered with a workout with mashing, use your food processor! I did, both for the carrots (which I steamed in the Microwave, cut up in a covered bowl) and potatoes in my food processor, just make sure to keep pushing the sides down for fine mash.
2. NEVER cook with a wine you would not happily serve!
21 Oct 2008 06:11 AEST
maurice honner
penola / coonawarra
tip top guillaume!
fantastic rendition of an old favourite, now my standard bourguignon, many thanks
ps great show maeve
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