Dish A Day : Day 101 : Beef Bourguignon

🥘 Beef Bourguignon
Serves: 4 Prep: 20 min Cook: 2½–3 hrsStyle: Rustic French comfort with an Irish heart

🧺 Ingredients
Beef & Marinade
* 1 kg stewing beef (chuck or shoulder), trimmed and cut into 3–4 cm cubes
* 240 ml dry red wine (Burgundy or Côtes du Rhône style)
* 2 cloves garlic, smashed
* 2 sprigs thyme (or ½ tsp dried thyme)
* 1 bay leaf
For Cooking
* 1 tbsp olive oil (or oil + a small knob of butter if tolerated)
* 5–6 shallots, peeled and halved (or quartered if large)
* 2 carrots, sliced thickly on the bias
* 150 g mushrooms, quartered
* 1 tbsp tomato purée
* 250 ml low-sodium beef stock
* ½ tsp smoked paprika
* ½ tsp dried thyme
* ½ tsp dried rosemary
* Salt & cracked black pepper
To Finish
* 1 tsp balsamic or red wine vinegar (to lift the flavour)
* Fresh parsley, chopped (optional, for garnish)

🔪 Method
1. Marinate (optional but worth it)Combine beef, wine, garlic, thyme sprigs (or ¼ tsp dried thyme), and bay leaf.Cover and marinate 2 hrs or overnight. Drain, keeping the wine. Pat beef dry before browning.
2. Brown the beefHeat oil in a heavy casserole or Dutch oven.Brown beef in batches until deep golden. Don’t crowd the pan. Set aside.
3. Build the baseIn the same pan, sauté shallots and carrots for 5 min until lightly caramelised.Add mushrooms and cook 2–3 min more.Stir in tomato purée and smoked paprika, cooking 1 min to deepen flavour.
4. Deglaze & simmerPour in the reserved wine marinade and beef stock, scraping up any browned bits.Return beef to the pot, add dried rosemary and thyme, and season lightly.
5. Slow cook
* Oven: 160 °C for 2½–3 hrs, covered.
* Hob: Gentle simmer 2½ hrs.
* Slow cooker: Low for 7–8 hrs.The beef should be fork-tender and the sauce glossy.
6. FinishRemove the lid for the final 20–30 min to reduce and thicken the sauce.Stir in vinegar for brightness, taste and adjust seasoning.
7. Rest 10 min before serving — the sauce will settle and coat beautifully.

#BeefBourguignon, #ComfortCooking, #IrishFood, #fyp, #dog,

Welcome to day 101 of a dish a day where we are making beef borin. As you may be able to tell by the bathrobe and the dog. I am having a cozy day. What? And there’s a PlayStation in there calling my name. So, let’s get cooking. We’re going to start the night before by marinating a kg of stewing beef with four cloves of crushed garlic, two fresh immigr, one bay leaf, 240 mls of dry red wine. Get that into the fridge. The next day, drain it. Keep your red wine mixture aside. And then we’re going to heat some oil in an ovenproof pot. Get your beef in there. We’re looking to get good color on all of our pieces. When all of your beef is browned, go in with six shallots that have been halfed. One carrot that has been sliced. About 150 gram of button mushrooms. Fry off for a few minutes. Add a tablespoon of tomato puree. Cook out for a few minutes to bring out that umami flavor. Then go in with half a teaspoon of smoked paprika. Our reserved wine mixture and 250 mls of low sodium beeftock. Add your beef back in with 1 teaspoon of fresh rosemary and 1 teaspoon of fresh thyme or half a teaspoon of dried rosemary and dried thyme. and get a lid on that and get that into the oven for about 2 hours, but take off the lid for the last half an hour to get it lovely and reduced. To finish, add some fresh parsley and a teaspoon of red wine vinegar. This really lifts everything up. And I serve mine with brown rice because I’m obviously being health conscious, but it didn’t stop this being absolutely delicious. A full recipe will be in the description down below. Don’t forget to drop me a follow if you like my content, and I will catch you on the next one.