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Beef Bourguignon

Every region of France has its own beef dish, but this beef in red wine sauce one from the Burgundy region is the most well known.


  • 1.5kg beef blade or chuck steak cut into 5cm pieces
  • 1 bottles red burgundy wine
  • 3 cloves of garlic
  • bouquet garni (thyme, bay leaf)
  • 60g butter
  • 1 large carrot, peeled and cut into chunks
  • 1 large onion, peeled and cut into chunks
  • 2 tablespoons plain flour
  • 200g bacon cut into short strips
  • 300g shallots, whole but peeled
  • 200g small button mushrooms


  • Place the beef, wine, garlic and bouquet in a large bowl, cover and place in the fridge overnight.
  • Preheat the oven to 150C.
  • Drain the beef, reserving the marinade, then pat dry with absorbent paper.
  • Melt 1/3 of the butter in a large saucepan, add the carrot and onion then cook for 5-10 minutes over low heat, stirring occassionally before removing from the heat.
  • Melt another 1/3 of the butter in a frying pan and cook the meat in batches until browned all sides, then put into the saucepan with the carrots/onions.
  • Pour the marinade including bouquet into the frying pan and boil for 30 seconds before removing from the heat.
  • Return the saucepan to the heat, stirring in the flour before adding the marinade.
  • Bring to the boil then transfer to a casserole dish and cook in the oven for 2 hours.
  • Heat the remaining butter in a clean frying pan, add the bacon and cook until golden brown.
  • Add the shallots, then the mushrooms and cook until browned.
  • Remove the casserole from the oven and add this mixture from the frying pan.
  • Return to the oven for another 1/2 to 1 hour or until the meat is tender.
  • Sprinkle with parsley if desired and serve with new potatoes or bread to finish.

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