Bee’s Beef Bourguignon
This recipe can easily be prepared hours- even days – before and cooks slowly with little, if any, attention from you. A restaurant quality meal for minimal effort.
1-4 tablespoons of olive oil or dripping
250g of Palmdale Meats, Nitrate Free home smoked bacon, chopped into 1cm sized pieces
2 Medium onions, chopped into medium sized pieces
2 large garlic cloves (or 3-4 smaller ones), crushed
500g of mushrooms, sliced – (optional*)
750g of either Oyster Blade Steak or Gravy Beef – (roughly divided into 250g portions)
3 tablespoons of plain flour (or 2 Tbls cornflour if you need it to be GF)
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups of red wine (I’ve used white to good results – red is better though)
3 cups of beef stock (or 3 cups of water and 2-3 heaped teaspoons of Beef Stock Concentrate)
1 tablespoon of tomato paste
1 fair sized sprig of fresh Thyme, or 1/4 teaspoon dry
1 fresh bay leaf
This recipe works much better if you get everything ready first. Cooking this doesn’t take long really, but one thing will lead to another fairly quickly and it is best to be prepared….
- have a large, heavy based, oven proof saucepan ready, with a heat proof stirrer, like a wooden spoon
- have a small/medium bowl ready to take the meat portions after browning (this will become evident later in the recipe)
- dry the meat in some paper towelling. It will not brown if it is still wet
- have the meat at room temperature if possible (not crucial)
- heat up the oven to 220oC. You’ll need a hot oven for a few minutes in the middle of the preparation
- prepare the onion, garlic and mushrooms and put together
- put all the liquids together
- have the flour ready in a small container, or cup. It doesn’t matter if you have a little less or more than needed – don’t stress about exact amounts.
- In a large saucepan, on the stove, using a high heat and a tablespoon of the oil, fry up the bacon pieces until cooked, but not crisp. Take them out with a slotted spoon (so you leave the oil/dripping) and put into your small/medium bowl.
- Reheat the oil (add a little more if necessary) and remaining bacon fat until very hot and add a portion of your dried beef. It should brown fairly quickly in the hot pan – stir until meat is well sealed rather than dark brown. Remove and set aside with the bacon.
- Repeat step 2 again for the other portions of meat, heating the oil (adding more if necessary) before each browning.
- Add a little oil if necessary and turn the heat down to medium. Add the onions, garlic and the mushrooms. Stir gently until the onions are translucent and the mushrooms are soft.
- Add the meat/bacon to the onions etc back into the saucepan with the onions, adding the salt and pepper too.
- Sprinkle the flour over the meat (don’t be dainty, dump it really) and stir well.
- Put the whole thing into your hot oven, uncovered, for 5 minutes
- Take it out, stir well, put it back into the oven.
- Take it out again, turning the oven down to 120oC as you do, and put the saucepan over a medium heat.
- Add all the rest of the ingredients. Stir well. Bring to a simmer, stirring slowly. After a few minutes of simmering, pop the lid on and put it in the oven – or tip into the slowcooker.
That’s it – If you have put it in the oven, you don’t need to look at it again for 2-3 hours. I like it to go for a good 4 hours, but I check it after 3. There is no way you can over cook the dish… but if you are cooking it in the oven, you COULD dry it out so make sure that there is enough liquid if going over the 4 hours.
Check the dish 30 minutes before serving. If it is too runny still, turn up the heat and put it back in the oven with the lid off.
The reverse is true of the slowcooker – for that, make sure you haven’t got too much liquid. Set it on low either all night or all day.
Palmdale Meats, Poultry and Seafood are always there to help you. Call in to Palmdale Village Meats in the North Adelaide Village, 81 O’Connell St, North Adelaide.
There’s 2 hours free parking in the Village Centre, come and see us.
(08) 8267 5498
*Mushrooms are supposed to be a separate component for a true Bourguignon, a sauce really, but I finds it adds to the work for the recipe and why have ANOTHER sauce? Adding them here makes the whole meal just so much more delicious…. always supposing you like mushrooms