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Beef bourguignon recipe
Created by Guillaume Brahimi
- Cuisine: French
- Prep Time: 20 min(s)
- Cook Time: 1 hr(s) 15 min(s)
- Serves 6–8
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.
If you enjoyed this Beef bourguignon recipe then browse more French recipes, meat recipes and our most popular hainanese chicken rice recipe.
French Restaurants
Displaying 10 of 470 French Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Perrins Restaurant |
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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 |
Comments (37)
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16 May 2013 04:52 AEST
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03 Feb 2013 03:48 AEST
Mark
Marrickville
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
04 Aug 2012 06:01 AEST
Joseph
Toowoomba
08 Mar 2012 05:37 AEST
Neprinol
Sydney
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