Search Over 15,000 Recipes

Advanced Search

Ingredients

Exclude

Cuisine
Collections
Chef Name
Show Name

Recipes from: Celebrity Chefs
Member Chefs
Both
Recipes must have: Video Photo

Beef Bourguignon

Recipe by Adrian Richardson from Good Chef / Bad Chef

Pin It

This recipe is from episode 27 of Good Chef Bad Chef series 3.

This rustic French dish is so much more than just a beef stew. When its made properly, with loads of mushrooms and shallots and tasty bits of smoky bacon its out of this world. If you have time, you can marinate the beef overnight in red wine. The marinade can be added to the casserole, but make sure you skim it first to remove any impurities.

Ingredients

1 kg lean braising beef (chuck, blade or rump) cut into 2 cm dice
salt
freshly ground black pepper
2 tbsp olive oil
100g thick-cut rashers smoky bacon, cut into 2cm dice
150g butter (optional)
10 shallots, chopped
1 medium onion, finely diced
1 medium carrot, thinly sliced
200g button mushrooms (halved if they’re large)
1 tbsp smoked Paprika
1 cup good red wine
1½L good-quality beef stock
2 tbsp corn flour mixed to a paste with a little water (optional)
½ cup sour cream
¼ cup snipped chives
¼ cup chopped parsley

Measurement Conversion Calculator

Method

Season the beef with salt and pepper. Heat the olive oil in a heavy- based casserole over a medium heat. When the oil is sizzling, brown the beef in batches, so that the heat stays high. Transfer the browned beef to a plate.
Add the bacon to the casserole and fry until golden brown.Transfer to a plate with the beef.
Add the butter to the casserole and when it sizzles add the shallots. Fry over a medium heat until the shallots start to soften and begin to colour a lovely golden brown. Lower the heat and add the diced onion and carrot. Sauté for 5 min until they soften.
Add the mushrooms and sauté for 4 min, stirring from time to time.
Stir in the paprika then add the wine and stock. Return the beef and bacon to the casserole, increase the heat until the liquid boils, then lower the heat and simmer gently, uncovered, for 1 ½ hours, or until the meat is tender. Top up with stock or water if drying out.
To thicken the sauce stir in corn flour paste. Simmer for a further 5 min, until sauce thickens. Serve with sour cream and fresh herbs and plenty of buttered new potatoes.

No Rating

Recipe Rating

What do you think?

Brendan O 10 months ago

Unusual putting paprika in, could you explain why?

Reply to this comment | Report abuse
More
You will need to be a member to leave a comment - Log in / Register

Add a new comment

Name:

E-Mail:

Password: