Beef Bourguignon – Slow Cooked to Perfection!

Beef Bourguignon – Slow Cooked to Perfection!


Hi everyone welcome back today I’m gonna
be making my slow-cooked beef bourguignon. The beef is cooked for four hours to
ensure it’s meltingly tender it’s a really delicious dish and it’s great for
when you’ve got company. We’re going to start off by preheating the oven to 160 degrees C or 320 F and then we’re going to cook the beef bourguignon in a
cast-iron ovenproof casserole dish which is great
because we’ll start off on the hob and then we’ll transfer it to the oven to
finish off cooking. Add a tablespoon of vegetable oil to the pan and heat over a
medium to high heat. Now we’re going to fry off half a cup or 120 grams of diced
pancetta. When that’s done we’re going to remove them from the pan with a slotted
spoon. We’re going to use that bacon fat to fry off some of the shallots and the
beef so I’ve halved some shallots here and I’m gonna place them in the oil to
brown lightly and then we’ll use those as a garnish for later. when they’re done we’re going to remove
them from the pan and put to one side with the bacon. Okay there should be
about two to three tablespoons of oil left in the pan
if not you can add a little more vegetable oil. I’ve got three pounds or a
kilo and a half braising steak here really any type of casserole steak will
do so chuck steak or skirt steak will all work fine. Add three tablespoons of
plain all-purpose flour and a quarter of a teaspoon each of salt & pepper to the
beef and mix together to coat. Now add the beef to the pan in batches
to brown. It’s important to cook the beef in batches because we want to get that lovely color on it and is sure it’s
sealed all over. When it’s all browned off we’re going to
add all the beef back into the pan and start layering up those flavors. Add in a
tablespoon of tomato puree, next in goes a whole bottle of red wine you can use
any type of red wine that you like for this I’m using a Shiraz because I like
the taste and it’s pretty inexpensive at about seven pound or nine dollars a
bottle. Next in goes a cup or 240 ml of beef stock, add in some whole shallots,
about 12 to 14, and then about 15 to 20 chantenay carrots or you can use four
medium carrots that have been washed and roughly chopped. I’m also gonna add in two cups or 150
grams of roughly chopped mushrooms, then we add two bay leaves and a teaspoon of
dried thyme, give everything a stir and bring it to the boil. Once it comes to
the boil turn off the heat and place a lid on the pan, then we move it to the
oven to cook for three hours. You’re going to want to check a couple
of times during the cooking process just to make sure the bourguignon isn’t cooking dry if it is you can just stir in about half a cup of water. The aromas
from that I’m gonna have your guests salivating as they walk through the
front door. After three hours we’re going to add the bacon lardons and fried
shallots, place the lid back on and then back in the oven for ten more minutes. And that’s how to make my rich and comforting beef bourguignon, I’m serving mine with creamy mashed potato. [Music Playing]

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