BEEF BOURGUIGNON
6 People
367 Cals
BEEF BOURGUIGNON
6 People
367 Cals
About the recipe
There are some recipes that never go out of style — and this is one of them. Beef Bourguignon is the kind of dish that fills the house with the most incredible aroma, warms you from the inside out, and tastes even better the next day. This is my version of a classic I first made as an apprentice chef, and it has been a staple in my kitchen ever since.It's a one-pot wonder — deeply flavoured grass-fed beef braised low and slow in red wine and bone broth with sweet vegetables and fresh herbs until the meat is meltingly tender and the sauce is rich and silky. The kind of meal you put in the oven, walk away, and come back to something extraordinary. Paul and I love this on a cold, rainy Winter's evening served with a cloud of creamy cauliflower or potato mash. It's deeply satisfying, nourishing and effortlessly elegant — the kind of food that brings people together around the table.One pot, minimal washing up, slow-cooked in the oven so you can get on with your day. Made with grass-fed beef — rich in iron, zinc and omega-3s — and a bone broth base that is gut-nourishing and deeply flavourful. Naturally gluten-free, thickened with pureed carrots or a simple cornflour slurry for a sauce that is rich, silky and full of goodness.Leftovers keep for 4 days in the fridge and the flavour only gets better overnight.
Nutrition Per Serving
367
Calories
16g
Fat
4g
Saturates
5g
Sugars
57mg
Salt
42g
Protein
12g
Carbs
3g
Fibre
Ingredients
- 2 tablespoons olive oil
- 1 kg grass-fed beef rump oyster blade or chuck, cut into chunks
- 2 onions sliced
- 2 carrots sliced
- 2 celery stalks sliced
- 1 leek washed and sliced
- 4 fresh thyme sprigs
- 3 bay leaves
- 2 cups light red wine pinot noir works beautifully
- 2 cups water or bone broth or beef stock
- 400 g mushrooms quartered
- 3 tablespoons flat-leaf parsley roughly chopped
- 3 carrots, boiled and pureed into a mash to thicken
To serve:
- potato mash cauliflower mash, steamed baby potatoes or a crusty baguette
Method
- Preheat your oven to 160°C (320°F) fan-forced.
- Heat olive oil in a large cast iron pot or heavy-based ovenproof pot over high heat.
- Brown the beef in batches until well coloured on all sides, then remove and set aside.
- In the same pot, sauté the onion, carrot, celery and leek over medium heat for 5–6 minutes.
- Return the beef to the pot. Add the thyme, bay leaves, red wine and water.
- Stir through the quartered mushrooms. Bring to a gentle simmer.
- Cover with a lid and transfer to the oven.
- Cook for 2 hours until the beef is meltingly tender and the sauce is rich and deeply flavoured.
- For a thicker gravy, stir through the carrot puree ables, this also adds a beautiful natural sweetness and mellows the sauce. You can also thicken with a little cornflour slurry which keeps it gluten free too.
- Scatter with fresh flat-leaf parsley and serve with your choice of mash or crusty bread.
TERESA'S TIPS
Best cut of beef: Chuck, oyster blade or Rump will give you the most tender, fall-apart result.
Wine: Choose a light, drinkable pinot noir — if you wouldn't drink it, don't cook with it.
Make ahead: This is even better the next day. Make it the night before and simply reheat gently on the stovetop.
Freezer friendly: Freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat slowly.
Gluten-free: Use pureed steamed carrots or a cornflour slurry to thicken — no flour needed.
Wine: Choose a light, drinkable pinot noir — if you wouldn't drink it, don't cook with it.
Make ahead: This is even better the next day. Make it the night before and simply reheat gently on the stovetop.
Freezer friendly: Freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat slowly.
Gluten-free: Use pureed steamed carrots or a cornflour slurry to thicken — no flour needed.
