Name: Classic Boeuf Bourguignon
Cook time: 2 h
Cuisine: French
Ingredients: 1 kg shin of beef, chopped into large chunks; 200 g lardons or chopped bacon; 5 banana shallots or 2 medium red onions, sliced; 5 cloves garlic, crushed; ⅓ bottle red wine; 300 ml beef stock; 1 tablespoon balsamic vinegar; 1 heaped tablespoon plain flour; 1 pack chestnut mushrooms, sliced or quartered; 2 bay leaves

Classic Boeuf Bourguignon

A timeless French classic that is rich and packed with flavour. This beef in red wine went down a storm with everyone in my house, and fortunately I’d made extra, so we had plenty for another meal. I served it with new potatoes, but it would work beautifully with creamed potatoes or dauphinoise for a Sunday treat. I often make this with beef cheeks for an even richer version, which is amazing, but for that you will need to increase the cooking time.

Cooking time

2 hrs

Method

Season the beef generously and brown in a pan until golden on each side. You may need to do this in batches.
Add the bacon & onions and cook in with the beef for 5 minutes.
5 min
Add the garlic, mushrooms and the flour, stir to combine.
Pour in the red wine and balsamic and cook on a medium heat to let the alcohol evaporate.
Pour in the stock and the bay leaves, check for seasoning. Stir and bring to a gentle simmer.
Cover with a lid and cook on the hob on a low heat for 2 hours or until tender. Alternatively you can bring to a simmer, lid on, and cook at 170 fan for 2 [hours] or until tender.
2 hrs

[hours] is our addition, for clarity.

Serve with new potatoes, creamed potatoes or dauphinoise.

Classic Boeuf Bourguignon

Watch Mandy make it