Portly Cooks | Slow Food | Beef Bourguignon

Slow Beef Bourguignon

Beef Bourguignon a French classic and one of my all time favourite dishes. My version does take sometime well about a day to be honest but trust me it is worth it.

Serves 8

  • 1kg Beef Skirt Steak
  • 2 Red Onions
  • 4 Field Mushrooms
  • 4 Cloves Garlic (Crushed)
  • 4 Rashers Bacon
  • 500ml Red Wine
  • 500ml Beef Stock

The day before…

You’ll need a pan that can go in the oven and on the hob. Cut up the beef, season liberally and then brown in a little oil in the pan. Once it’s all nicely browned remove and leave to one side. Finely chop the bacon and in the same pan cook this until it’s crispy. While that cooks, slice the onions and mushrooms finely and then add these to the bacon.

Give the onions and mushrooms a good stir and add the garlic, cook for about 5 minutes. Return the beef to pan along with any juices, before adding the wine and stock. Cook on the hob on a simmer for an hour. Turn the heat off, put the lid on and leave until the morning.

The next morning…

Heat your oven to 80c or if it has a slow setting stick it on that. Put the bourguignon in the oven and leave it… Now, I put mine in the oven at 6am and served the bourguignon at 9pm, you don’t have to cook yours for this long but it is worth it, anywhere between 5-10 hours will be fine. I served mine with mashed potato and steamed savoy cabbage, but the side are completely up to you!


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