Beef Bourguignon

By Kitchen Sanctuary · 180 min

Ingredients

Instructions

1. Preheat the oven to 160°C / 320°F (fan).
2. Heat the oil in a large ovenproof casserole. Fry the lardons until golden brown, then remove them with a slotted spoon to a bowl.
3. Add the halved shallots to the pan and fry on high for a few minutes until seared, then add them to the bowl with the lardons.
4. If there is less than 2-3 tablespoons of oil left in the pan, top it up with a little more oil.
5. Toss the beef with the flour, salt and pepper.
6. Brown the beef in 3 or 4 batches, about 5-6 minutes per batch, moving each batch to a bowl before starting the next.
7. Return all the beef to the pan and stir in the tomato purée.
8. Add the wine, beef stock, bay leaves, thyme, carrots, mushrooms and whole shallots. Stir well, scraping up any bits stuck to the bottom.
9. Bring to the boil, then turn off the heat. Cover and cook in the oven for 3 hours, checking occasionally; if it looks dry, add half a cup of water.
10. After 3 hours, stir the lardons and fried shallots into the pan, cover, and return to the oven for another 10 minutes to heat through.
11. Serve.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

More recipes with

TomatoCarrotMushroomBeefShallotBacon