25 October 2023

Beef Bourguignon

RECIPE & PHOTO: Jaz Mathisen

Resident Station Cook.

It’s always handy to have a hearty and flavoursome stew recipe on hand. Bourguignon is a French stew where the beef is slow-cooked in red wine and stock. It’s perfect served with mashed potato and develops flavour over time, making it taste even better the following day.


Birdseye of a bowl of beef bourguignon with mashed potato.

Serves 6

INGREDIENTS

1.5kg stewing steak

Olive oil

4 rashers streaky bacon

2 large onions, sliced into wedges

10–12 button mushrooms, halved or quartered

4 cloves garlic, crushed

2 tbsp flour

2 tbsp tomato paste

2 cups red wine

2 cups beef stock

2 bay leaves

METHOD

Preheat the oven to 160°C.

Cut the stewing steak into large bite-sized pieces. Slice the bacon.

Heat oil in a Dutch oven or heavy-based frypan over a medium heat. Brown the stewing steak in batches, ensuring it is browned evenly all over. Browned meat equals more flavour, so don’t skimp on this step. Transfer to a plate and set aside.

Add the bacon, onion, mushroom and garlic to the pan and sauté for about 10 minutes, until the bacon is crispy and the onion is starting to caramelise.

Stir through the flour and tomato paste and allow to cook for another 1–2 minutes.

Pour in the red wine and stock and add the bay leaves.

Cover and transfer to the oven. Cook for 3–3½ hours or until the meat is meltingly tender.

Season with salt and pepper and serve with buttery mashed potatoes.

This stew freezes well.

This recipe featured in our second Social Club newsletter.

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