Mains
French
FrenchBeef Bourguignon
The French classic of beef braised in red wine, from a budget stewing-steak version to a chef-level oxtail-and-Burgundy braise. All three tiers use wine, so all carry the alcohol flag.
Dairy-free
Nut-free
Contains alcohol
Budget version
Budget stewing steak, a cheap red and stock cubes.
Per serving£2.38
Total cost£9.50
Time2 hr 50 min
Ingredients for 4
- 600 g stewing beef , cubed
- 2 onion , sliced
- 3 carrots , chunked
- 250 ml cheap red wine
- 400 ml beef stock , from a cube
- 2 tbsp plain flour
- 2 tbsp vegetable oil
- 1 bay leaf
- salt and pepper , to taste
Method
- Toss the beef in seasoned flour and brown in the oil in batches, then set aside.
- Fry the onions and carrots until softened.
- Return the beef, pour in the wine and let it bubble for a couple of minutes.
- Add the stock and bay leaf, bring to a simmer and cover.
- Cook gently for 2 to 2.5 hours until the beef is tender, then season and serve.
Equipment
- casserole
- lid
The three ways, side by side
Budget
Budget stewing steak, a cheap red and stock cubes.
Better
Beef shin, smoked bacon, mushrooms and a proper Côtes du Rhône.
Ultimate
Oxtail and beef cheek braised in Burgundy with a glazed garnish.
