Beef Bourguignon is a classic French stew, rich in flavor and hearty in texture. Tender beef, smoky bacon, and earthy mushrooms meld together in a luscious red wine sauce, making it a perfect comfort food for any occasion.
1.5kg beef rump steak
60ml olive oil
250g streaky bacon
2 onions
4 garlic cloves
2 carrots
30ml flour
60ml chopped thyme
10ml paprika
6 bay leaves
Zest of 2 lemons
10ml brown sugar
60ml tomato paste
500ml red wine
250ml beef stock
1kg baby onions
5ml garlic and herb seasoning
60g butter
500g mushrooms
80ml cream
Salt and black pepper for seasoning
Using the saute function, cook the bacon in some of the olive oil until crispy. Remove and add half of the beef. Brown the meat and season with some salt and black pepper. Remove and cook the rest of the beef until browned. Keep aside
Add some more oil and saute the onions, garlic and the onions for a few minutes.
Add the flour, thyme, paprika, bay leaves, lemon zest, sugar and the tomato paste and cook for a few minutes
Return the meat and half of the crispy bacon to the saucepan and stir to mix well
Add the red wine and the stock and mix well. Cover and cook on low heat OR in the oven (at 150C) for a few hours until soft.
Remove the lid and simmer until the sauce is thick and reduced.
Meanwhile: Heat your oven to 180° Place the baby onions in a medium sized oven tray, season with the garlic and herb seasoning and drizzle with a little oil. Roast them in the oven OR air fryer for about 20 minutes until soft and starting to brown. Season. Alternatively you can cook the onions in a frying pan on very low heat – using a little olive oil
Melt the butter in a frying pan and saute the mushrooms until starting to brown. Season
Add the mushrooms and baby onions to the beef and mix it in gently. Stir in the cream and check the seasoning
TO SERVE
scatter the remaining crispy bacon over the stew and garnish with chopped thyme
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