VideoNEW
Podcasts
Blogs
Watch Video
Cuisine Category
TV Show
Food Category
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 |
|
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)
Previous
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...
Agree(13 people agree)
Disagree(1 people disagree)
11 Jul 2009 05:36 AEST
Adstar
leichhardt
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
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
09 Jun 2009 09:51 AEST
Shelley
Freshwater
02 Jun 2009 02:10 AEST
Anthony
Woollahra
ADVERTISEMENT
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Hot Tips
Indonesian meals
There's an art to eating an Indonesian meal. It all starts with rice and then you add small amounts of curries and other dishes like sambals and pickles to add an extra bit of heat or a burst of sour crunch. Its fun to eat with your hands - use your right hand or a spoon and fork. If you've been invited to an Indonesian home, come hungry - Indonesians are incredibly generous.
Glossary
Rougaille
A Mauritian "red sauce" used to braise meat, poultry and fish.
ADVERTISEMENT
ADVERTISEMENT
