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  • Dan Williams

    calendar Monday, 21 November 2022

  • Beef bourguignon

    Ingredients

    For the beef bourguignon

    • 2 tbsp plain flour
    • salt and freshly ground black pepper
    • 1.5 kg diced beef
    • 2 tbsp olive oil
    • 150g pancetta or smoked bacon, cut into small chunks
    • 2 shallots, finely chopped
    • 1 garlic clove, crushed
    • 50ml brandy
    • 500ml Burgundy, or other red wine
    • 350ml beef stock
    • 1 bouquet garni made up of 2 bay leaves, 2 sprigs thyme, 2 sprigs flat-leaf parsley
    • 25g butter
    • 150g peeled baby shallots
    • 2300g chestnut mushrooms

    For the garnish

    • 1 tbsp olive oil
    • 25g butter
    • 100g small pearl onions, peeled (or frozen button onions)
    • 100g pancetta, cut into lardons
    • 150g button mushrooms, stalks removed left whole
    ½ bunch flat-leaf parsley, finely chopped

    Method

    1. For the beef bourguignon, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Dredge the beef in the seasoned flour and set aside.

    2. Heat one tablespoon of the oil in a large, lidded frying pan and fry the pancetta for 1-2 minutes, or until golden-brown. Add the beef and fry for a further 4-5 minutes, or until browned on each side. Add the shallots and garlic and fry for 4-5 minutes, or until just softened.

    3. Add the brandy and slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up then die down.

    4. Add the red wine and beef stock and bring to a simmer. Add the bouquet garni, then cover and cook on a low heat for two hours, or until the beef is tender and the sauce has thickened.

    5. Heat the butter and remaining oil in a frying pan and fry the baby onions for 4-5, or until just golden-brown.

    6. Add the browned onions and the chestnut mushrooms to the beef mixture and cook for a further 20 minutes. Season, to taste, with salt and freshly ground black pepper.

    Recipe by Dan Williams, originally featured on Prynhawn Da.

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