This is a beautiful Beef Burgundy Style Stew Recipe has melt in the mouth beef and a beautiful red wine sauce that you can enjoy over the winter months with mash or rustic bread.
Prep Time: 20 mins
Cooking Time: 2-3 hours
Total Time: 3 hours and 20 mins
450g lean stewing beef
2-3 tbsps plain flour
200g button mushrooms
2 cloves of garlic, chopped
1 onion, roughly chopped
1-2 celery sticks, roughly chopped
2 carrots, roughly chopped
1 tbsp tomato puree
250ml red wine
500ml beef stock
2 rashers smoked bacon, diced
1-2 tsp Thyme
1 bay leaf
A bouquet garni
1 tbsp Worcester sauce
Salt and pepper, to taste
Freshly chopped parsley, to serve
Preheat the oven to 160 degrees Celsius.
Dice the beef into 1-2cm pieces, then toss in a bowl with the flour, making sure the meat chunks are totally covered and then set aside.
Next peel and finely chop the garlic, then peel the onion and roughly chop. Trim and roughly chop the celery and then peel, trim and roughly chop the carrots too.
When you are ready to start cooking, add a splash of oil to a large casserole pan and place it over a medium heat. When it’s hot, add the bacon and cook until browned. Next add the beef and cook until the meat is browned all over.
Splash a little more oil into the pan, then add the chopped veg and cook for 5 to 10 minutes, or until the vegetables are softened.
Now add the red wine and once the liquid has been absorbed, add the stock, bay leaves, thyme, Bouquet Garni, mushrooms and a splash of Worcestershire sauce.
Season with sea salt and black pepper, then transfer the stew to the middle of the oven to cook for 3 to 4 hours, or until the meat is tender and pulls apart easily with forks. Don’t forget to remove the bay leaf and Bouquet Garni before serving and add hot water to loosen the sauce if its too thick. There will be plenty of flavour still!
Serve your beef stew, garnished with chopped parsley, with creamy mashed potato or a rustic bread and, if you like, a glass of your favourite red wine.