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, then remove with a slotted spoon to a bowl.
3. Fry the halved shallots in the same pan over high heat for a few minutes until seared, then add them to the bowl with the lardons.
4. If there are less than 2 to 3 tablespoons of oil left in the pan, add a little more.
5. Toss the beef with the flour, salt and pepper. Brown it in the pan in 3 or 4 batches, about 5 to 6 minutes per batch, moving each batch to a bowl before starting the next.
6. Return all the beef to the pan and stir in the tomato purée.
7. Add the wine, beef stock, bay leaves, thyme, carrots, mushrooms and whole shallots, and stir to lift any stuck bits from the bottom of the pan.
8. Bring to the boil, then turn off the heat. Cover and cook in the oven for 3 hours, checking now and then. If it looks dry, add 1/2 cup of water.
9. After 3 hours, stir the lardons and fried shallots into the pan. Cover and return to the oven for 10 minutes to heat through.
10. Serve with mashed potato and greens.

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

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