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
Better version
Beef shin, smoked bacon, mushrooms and a proper Côtes du Rhône.
Per serving£4.25
Total cost£17.00
Time3 hr 45 min
Ingredients for 4
- 700 g beef shin , cubed
- 120 g smoked bacon lardons
- 200 g chestnut mushrooms , quartered
- 12 shallots , peeled, whole
- 2 carrots , chunked
- 350 ml red wine , Côtes du Rhône
- 400 ml fresh beef stock
- 2 tbsp tomato puree
- 2 tbsp plain flour
- 2 thyme sprigs
- 1 bay leaf
- salt and pepper , to taste
Method
- Crisp the lardons in a dry casserole, then lift out, leaving the fat behind.
- Toss the shin in seasoned flour and brown well in the bacon fat, then set aside.
- Soften the shallots and carrots, add the tomato puree and cook out for a minute.
- Deglaze with the wine, scraping the base, then return the beef and bacon.
- Add the stock, thyme and bay, cover and braise at 160C for around 3 hours.
- Fry the mushrooms separately and stir them in for the last 20 minutes; season and serve.
Equipment
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.
