Rich and Comforting Beef Bourguignon in a delicious rich sauce…. Slow cooked merrily in the oven until beautifully tender. This is a great dish for when you have guests.
For the full recipe for this beef bourguignon click here:
Ingredients for the Beef Bourguignon:
1 tbsp vegetable oil
120g (½ cup) bacon or pancetta lardons
20 small shallots peeled, 6 of them cut in half, the rest left whole
1.4kg (3 lbs) beef braising steak i.e chuck or skirt, cut into large chunks
3 tbsp plain/all-purpose flour
¼ tsp salt
¼ tsp black pepper
1 tbsp tomato purée
1 x 750ml (25oz) bottle red wine it doesn’t have to be an expensive wine, I used Shiraz
240ml (1 cup) beef stock
3 bay leaves
1 tsp dried thyme
16-20 chantenay carrots peeled
150g (2 cups) brown mushrooms thickly sliced
#comfortfood #recipes #slowcooked
source
34 Comments
Leave a Reply
You must be logged in to post a comment.
Nice video chef
Really don’t see how flouring the beef BEFORE cooking has the same sauce thickening affect that the flour is meant for 🤔
I always TRY to pour the whole bottle of red wine into the pan but at least two glasses of it seem to keep falling and slipping into my glass.
Love this lady she has got to be the easiest and most accurate chef to follow always gives exact and precise instructions
Can this be done in the slow cooker?
Absolutely gorgeous. Niki are you using a fan oven?
You are an amazing cook
Absolutely fabulous!
Can I cook this in a slow cooker?
Amazing recepie!! Great flavors! 👍
What herb was sprinkled on top at the end? I don't see it in the list of your ingredients.
Can you use a slow cooker instead of the oven?
Thank you it looks delicious
Oven temp?
This is a fantastic recipe. Love it. Thank you for sharing 👍🏼👍🏼👍🏼👍🏼👍🏾👍🏾👍🏾👍🏿👍🏿👍🏿
Too dry looking.
Ewww why leave the carrots in so dirty,the fronds look so dirty.
I saw in a report from France 24 that some chefs in France add a bit of dark chocolate (about 3 squares) to their beef bourguignon about an hour into the cooking time. You can't taste the chocolate in the final dish, but it's supposed to round the flavors out and give the sauce a darker color.
03:35 How many ovens do you have?
It's absolutely gorgeous 💕 I would only use a small amount of wine
If you ever get divorced, give me a call! But I don't think your husband is that thick, lol. Great vid.
Bad recipe what is the temp of the backing offen?
Yummy beef
can this be done in slow cooker too?
Loved the music by the way
Well done chef – i shall be making this over the weekend, can't wait !!
How big is your white Dutch oven pan?
Is it just me that goes weak at the knees when she says 'cast' iron casserole dish at the start?! The northern English accent is really lovely 🙂
In Ireland all pretty girls have terrible morning breath
C&f just say the word, everyone is talking in initials these days drives me mad, like P M what does that mean ? Post Mortem, Prime minister, private message, it’s not cool
First step should be to pour off a good 6 oz. of the wine in order to marinate the cook.
Oven set at?
I tried your slow cooker beef in Guinness yesterday from the website. It was delicious and I will certainly try this one. Do you do a cookery book? Love your recipes
Remember, never crowd the pan with beef. If you do so you are no longer searing, you are stewing. A good sear adds value to flavor and texture.