The Best Beef bourguignon
A delicious and rustic French classic! Red wine, brandy, pancetta, shallots, mushrooms and herbs, what a wonderful combination for beef!  
Servings: 4 yield(s)
Prep Time: 15 mins
Cook Time: 170 mins
Total Time: 185 mins
Ingredients
  • 2 tbsp plain flour
  • sea salt & pepper (freshly ground)
  • 1 kg shin of beef (cut into cubes)
  • 2 tbsp olive oil
  • 150 g pancetta (cut into small chunks)
  • 2 carrots (peeled and finely chopped)
  • 2 shallots (peeled & finely chopped)
  • 1 large onion (peeled & sliced)
  • 2 garlic cloves (peeled & crushed)
  • 50 ml brandy
  • 500 ml Burgundy or other red wine
  • 250 ml beef stock
  • 1 tbsp tomato puree
  • 2 bay leaves
  • 2 sprigs fresh thyme (leaves finely chopped)
  • 2 sprigs flat leaf parsley (finely chopped)
  • 25 g butter
  • 150 g shallots (peeled)
  • 200 g chestnut button mushrooms
  • 1 tbsp cornflour (mixed with 1 tbsp cold water - optional)
    • To serve
  • buttery mashed potato
  • crusty bread
Instructions
  1. For the beef, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Dredge the beef in the seasoned flour and set aside.
  2. Heat one tablespoon of the oil in a large frying pan and fry the pancetta for 1-2 minutes, or until golden-brown and set aside. Add the beef in batches and fry for a further 4-5 minutes, or until browned on each side, set aside. Add the carrots, shallot, onion and garlic and fry for 4-5 minutes, or until just softened.
  3. Now add the beef and pancetta to the pan and add the brandy and slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up then die down. Remove the beef and vegetables and set aside.
  4. Add the red wine to the pan to deglaze, return the beef and vegetables, add the beef stock and tomato puree, bring to a simmer. Add the bay leaves, thyme and parsley then cover and cook on a low heat for two hours, or until the beef is tender and the sauce has thickened.
  5. Heat the butter and remaining oil in a frying pan and fry the baby onions for 4-5 minutes, or until just golden-brown.
  6. Add the browned onions and chestnut mushrooms to the beef mixture and cook for a further 20 minutes. If you prefer a thicker sauce add the cornflour mixed with cold water. Season, to taste, with salt and freshly ground black pepper.
  7. Serve with mashed potato and/or crusty bread, enjoy!