On a cold winter’s day in February, what you need to eat is a stew. You could make one with meat, vegetables and stock. A simple stew like that would be delicious, but on certain days you need to push the boat out a little and not hold back on the red wine. On days like that a rich beef bourguignon is the stew to go for. I read somewhere that a real bourguignon doesn’t contain any stock, just red wine, and so that’s what I’ve gone for here. Thanks to Tesco, my trusty food and drink supplier.
The key to a good bourguignon is not to skimp on the wine. I have to admit that I rarely use quite as much wine as this. Normally I use a little bit, about a glassful. After all, we want to have the rest of the bottle to enjoy with the meal. This time I went to the other extreme pouring half the bottle into the pan and saving just a large glass each to enjoy with the meal. At least I wasn’t cooking for more people, then there would have been none left!
The bourguignon itself is rich and tasty. The bacon, beef and mushrooms are a perfect match for all that red wine and you’ll be tempted to lick the plate. Although I did just cook this at home for me and my husband, it would be a perfect meal to serve for friends too as you can prepare it in advance and just heat it up to serve. Like lots of stews, it’s even more tasty the next day.
Ingredients – Serves 2
2 rashers of thick smoked bacon, diced
150g mushrooms, cut in half
About 8 shallots, peeled but left whole
1 clove garlic, crushed
1 tbsp tomato puree
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried parsley
1 bay leaf
400ml French red wine
How to Make Beef Bourguignon
1. Heat a little oil in an ovenproof saucepan and brown the meat on both sides. Remove the meat from the pan.
2. Cook the bacon until it is browned and then add the mushrooms, shallots and garlic. Cook for another few minutes until it’s beginning to brown then add the herbs, tomato puree and a dash of the red wine. Scrape the bottom of the pan so that any bits that are beginning to stick to the pan go back into the sauce.
3. Return the beef to the pan and top with enough red wine to just cover the contents. Bring to the boil and then put in the oven at 150C. Cook for three hours.
4. Take the pan out of the oven. If there is too much sauce, take the vegetables and meat out of the pan and boil the sauce to reduce. To keep the meat and vegetables warm, put them in another oven-proof container and return them to the oven until the sauce has reduced.
5. Serve with baked or mashed potatoes.
Disclosure: Written for Tesco