Beef bourguignon

Serve this beef bourguignon with parmesan mash and glazed thyme chantenay carrots
beef bourguignon

Neil O’Brien shares his beef bourguignon recipe

Serves    2

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FOOD Magazine issue 187
  • Cubed beef 750g
  • Claret ½ bottle
  • Thyme 6 sprigs and 1 tsp fresh chopped
  • Fresh tarragon 1 tbsp, chopped
  • Garlic 8 cloves, peeled
  • Baby shallots 16
  • Tomato puree 2 tbsp
  • Plain flour 2 tbsp
  • Stock 500ml
  • Baby button mushrooms 24
  • Celery 2 sticks
  • Maris piper potatoes ½ kg
  • Double cream 50ml
  • Parmesan 50g
  • Chives 1 tsp
  • Chantenay carrots 24
  • Butter couple of knobs
  • Seasoning
  1. Trim the excess fat from the beef, add the thyme sprigs, tarragon and a splash of red wine. Season and rest for about 2 hours.
  2. Add a dash of oil to a heavy based pan. When it’s hot add the beef and brown. Add a large glass of red wine and simmer for about 20 minutes.
  3. Add the garlic and shallots, then thicken the sauce with the tomato puree and flour. Add the remaining wine and stock.
  4. Gently fry the celery and mushrooms then add them to the beef. Cook on a low heat for 2 hours or until tender.
  5. Peel and chop the potatoes then boil for about 20 minutes. Drain well, add butter and seasoning and mash. Add chives and parmesan, then whisk in the cream.
  6. Wash and peel the carrots before blanching in hot water for 8-10 minutes. Remove from the pan, drain and add butter and thyme. Season. (For caramelised carrots, return to the pan with a tsp of sugar.).
  7. Plate up portions of the beef and serve with the mash and carrots.

You will need

  • Cubed beef 750g
  • Claret ½ bottle
  • Thyme 6 sprigs and 1 tsp fresh chopped
  • Fresh tarragon 1 tbsp, chopped
  • Garlic 8 cloves, peeled
  • Baby shallots 16
  • Tomato puree 2 tbsp
  • Plain flour 2 tbsp
  • Stock 500ml
  • Baby button mushrooms 24
  • Celery 2 sticks
  • Maris piper potatoes ½ kg
  • Double cream 50ml
  • Parmesan 50g
  • Chives 1 tsp
  • Chantenay carrots 24
  • Butter couple of knobs
  • Seasoning

Method

  1. Trim the excess fat from the beef, add the thyme sprigs, tarragon and a splash of red wine. Season and rest for about 2 hours.
  2. Add a dash of oil to a heavy based pan. When it’s hot add the beef and brown. Add a large glass of red wine and simmer for about 20 minutes.
  3. Add the garlic and shallots, then thicken the sauce with the tomato puree and flour. Add the remaining wine and stock.
  4. Gently fry the celery and mushrooms then add them to the beef. Cook on a low heat for 2 hours or until tender.
  5. Peel and chop the potatoes then boil for about 20 minutes. Drain well, add butter and seasoning and mash. Add chives and parmesan, then whisk in the cream.
  6. Wash and peel the carrots before blanching in hot water for 8-10 minutes. Remove from the pan, drain and add butter and thyme. Season. (For caramelised carrots, return to the pan with a tsp of sugar.).
  7. Plate up portions of the beef and serve with the mash and carrots.
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FOOD Magazine issue 187

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FOOD Magazine issue 187
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