Beef bourguignon recipe
- 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.
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
5 carrots, chopped
6 large desiree potatoes
200 ml milk
100 g butter
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.
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