Spiced beef bourguignon
Recipe and image courtesy of Borderfields, borderfields.co.uk
Spiced beef bourguignon
Try this spiced beef bourguignon for a comforting meal that’s full of rich flavour and perfect for weekend cooking.
Prep: 15 mins
Cook: 2 hrs 30 mins
Total: 2 hrs 45 mins
Serves: 4-5
Ingredients
- 1kg diced braising steak
- salt flakes & freshly ground black pepper
- 2 tbsp plain flour
- 4 tbsp Borderfields Gold Infusions Aromatic Thyme Cold Pressed Rapeseed Oil
- 200g smoked streaky bacon lardons
- 6 small shallots diced
- 2 leeks diced
- 6 garlic cloves crushed
- 1/2 bulb of garlic cut in half horizontally
- 1/2 bottle merlot red wine
- 2 tbsp tomato purée
- 750ml rich beef stock
- 1 sprig of fresh rosemary
- 1 sprig of fresh thyme
- 2 bay leaves
- 2 star anise
- 200g chestnut mushrooms roughly chopped
- mashed potato to serve
- Chopped parsley to serve
Method
Step 1
Preheat the oven to 170°C/150°C fan/340°F/gas mark 3. Season the beef with salt and pepper and toss in the flour. Heat 2 tbsp of oil in a large frying pan and fry the beef in batches over a medium-high heat until browned all over. Transfer the beef to a large flameproof casserole, using a slotted spoon.
Step 2
Add a little more oil to the pan and fry the bacon lardons for 2-3 minutes until golden brown and transfer to the casserole. Add a little more oil and fry the shallots and leeks over a low heat for 3-4 minutes, stirring until softened. Add the crushed garlic and half garlic bulb (face side down) and cook for a further minute.
Step 3
Transfer the onion and garlic mix to the casserole and pour over the wine. Stir in the tomato purée, stock, fresh herbs, bay leaves and star anise and bring to a simmer. Stir well, cover with a lid and transfer to the preheated oven. Cook for 1½-1¾ hours, or until the beef is nearly tender.
Step 4
Add the remaining oil and mushrooms to the frying pan and cook for 2-3 minutes over a high heat until golden brown. Add to the casserole and continue to cook in the oven for 25-30 minutes more until the sauce has thickened and the beef is completely tender. Scatter with parsley and serve with mashed potato.
Recipe and image courtesy of Borderfields, borderfields.co.uk
