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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 |
|
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 (39)
Previous
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 *****
Agree(2 people agree)
Disagree(0 people disagree)
17 Apr 2009 06:05 AEST
Tony
Perth
16 Apr 2009 11:00 AEST
tony andreatta
kew, vic
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
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
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