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Beef Bourguignon with Steamed Potatoes and Spinach

Comedian Josh Thomas shares his hearty beef dish as featured in Celebrity Come Dine With Me Australia


  • 170 grams of lean bacon

  • 3 1/2 tablespoons olive oil

  • 1.4 kg lean diced beef

  • 1 carrot, sliced

  • 1 onion, sliced

  • Salt and pepper

  • 2 tablespoons flour

  • 3 cups red wine

  • 2 1/2 to 3 1/2 cups brown beef stock

  • 1 tablespoon tomato paste

  • 2 cloves mashed garlic

  • 1/2 teaspoon thyme

  • A bay leaf

  • 18 to 24 small white onions (whole)

  • 3 1/2 tablespoons butter

  • Tied together in cheese cloth: 4 parsley sprigs, half a bay leaf, ¼ teaspoon fresh thyme)

  • ½ kg mushrooms


  • 1.

    Remove bacon rind and cut into ½ cm strips thick, 3 cm long.

  • 2.

    Simmer rind and strips for 10 minutes in 4.5 cups of water then drain.

  • 3.

    Preheat oven to 230 degrees.

  • 4.

    Fry the bacon strips in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.

  • 5.

    Dry beef in paper towels

  • 6.

    Heat fat in casserole until almost smoking. Add beef, a few pieces at a time to brown then add it to the bacon strips.

  • 7.

    In the same fat, brown the sliced carrots & onion. Remove the excess fat.

  • 8.

    Return the beef and bacon to the casserole and toss and add pepper & salt.

  • 9.

    Lightly coat the beef with flour.

  • 10.

    Set casserole uncovered in middle position of preheated oven for 4 minutes.

  • 11.

    Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).

  • 12.

    Remove casserole and turn oven down to 160 degrees.

  • 13.

    Stir in wine and stock, so that the meat is just covered.

  • 14.

    Add the tomato paste, garlic, herbs and bacon rind bring to a simmer.

  • 15.

    Cover casserole and put in the oven to simmer for 3-4 hours.

  • 16.

    While the beef is cooking, prepare the onions and mushrooms.

  • 17.

    In a frypan combine 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling.

  • 18.

    Add onions and sauté over moderate heat for about 10 minutes, evenly bowning them. Do not break the onion skins.

  • 19.

    Add 1/2 cup of the stock, salt and pepper to taste and the cheesecloth herbs.

  • 20.

    Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herbs and onions aside.

  • 21.

    Wipe out the frypan and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.

  • 22.

    Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.

  • 23.

    When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.

  • 24.

    Wash out the casserole and return the beef and bacon strips to it. Add the cooked onions and mushrooms on top.

  • 25.

    Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.

  • 26.

    If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.

  • 27.

    Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.

  • 28.

    Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.


‘Inspired by a recipe from Julia Childs’ recipe

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Posted by Janice185Report
Which red wine is best for this recipe?