We’ve been asked so often for the recipe of Warwick’s version of the French classic, Beef Bourguignon. Well now we’ve finally been able to twist his arm for it.
- Ingredients (serves 4)
- 1.5kg chuck of beef – large diced
- 200g small white button mushrooms
- 750ml red wine – Burgundy if possible
- (50/50 split of red wine & beef stock is optional)
- 200g bacon or speck cut into batons
- 3 crushed cloves of garlic
- Salt and pepper
- 12 small button onions
- 1 diced carrot
- 1 diced onion
- 2 tbsps plain flour
- 4 sprigs of fresh thyme
- 4 bay leaves
Cut meat into large dice and fry in a little canola oil till brown. Place into a large heavy casserole dish with the thyme, bay leaves and seasoning.
Fry the diced carrot and onion till golden brown in the same pan as the meat. Add the garlic.
Add all to the meat dish. Then add all the flour to the dish.
Fry the button onions, bacon or speck and button mushrooms and add to the meat mixture.
Rub all the vegetables, meat and flour together and cover with the red wine.
Place baking paper over the meat, put on the lid and cook for 90 to 120 mins at 160C. Check after 90 mins and make sure the meat is tender and cooked.
Serve in your favourite serving dish topped with freshly chopped parsley.
Note: Always wash parsley and chop wet. When the parsley hits the hot Beef Bourguignon the delicious flavour will be imparted.
An option of Pate covered croutons are also a nice accompaniment.
Serve with buttered fettucine, pomme purée or gnocchi