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Beef Bourguignon
PREP TIME: 15 minutes, plus overnight marinating
COOKING TIME: 2 hours
SERVES: 4-6
What to do
- Start by marinating the beef. Add the celery, bay leaves, thyme and beef to a large bowl and cover with the wine. Stir and add a crack of black pepper. Cover and transfer to the fridge overnight.
- Place a colander over a large bowl and strain the marinated meat, keeping the wine and aromatics. Heat the olive oil in the same pan and brown the meat in batches, turning to brown each side, and lifting onto a plate once browned.
- Fry the celery, carrots and onions in the pan with a pinch of salt, adding a drizzle more oil if needed. Cook, stirring often for 8 minutes until the vegetables start to colour. Stir in the flour, continue to cook for a minute, then stir in the tomato puree.
- Tip the lardons into a cold pan and place over a medium-low heat. Stir occasionally and cook for 5-8 minutes. Use a slotted spoon to lift into a bowl. Add the mushrooms and shallots to the plan with the bacon fat and season with salt. Cook until the vegetables are golden, about 5 minutes. Remove to the bowl with the bacon.
- Add the browned beef to the pan, along with any juices, the strained wine, stock and aromatics and bring to a simmer. Add the bacon, mushrooms and shallots back into the pan. Cover and simmer gently for 90 minutes until the meat is completely tender.
- Taste and season, then serve sprinkled with fresh parsley and mashed potatoes or rice
What you will need
For the beef
- 2 sticks celery
- 2 bay leaves
- Bunch thyme
- 500g beef chunks
- 500ml red wine
For the stew
- 100g bacon lardons
- 300g button mushrooms, halved
- 4 shallots, halved
- 2 tbsp extra virgin olive oil
- 2 celery sticks, roughly chopped
- 2 carrots, peeled and roughly chopped
- 2 onions, roughly chopped
- 1 tbsp plain flour
- 1 tbsp tomato puree
- 400ml beef stock
- Small bunch of parsley, finely chopped
- Salt and pepper
Check out our mirepoix (celery, carrot, onion) recipe here: https://lovecelery.co.uk/celery-recipes/mirepoix/
Celery that pirouettes on your palate
‘Mirepoix’ is the aromatic combination of celery, onion and carrot that’s pivotal in building depth of flavour. Used as the starting point for many French favourites, our range of warming one pot wonders takes this celery medley and makes it quick and easy to make magic at home.
