Beef-bourguignon-food-for-the-soul

Beef Bourguignon

This rich red wine sauce works beautifully with an indulgent, creamy mash

By , 05 February 2018

(12 votes)

Beef Bourguignon
  • 50 Mins
  • Serves: 4
  • Price: £2.93 per serving
Nutritional Info
Each 395g serving contains
  • Energy

    2314KJ

    553KCAL

    28%
  • Fat

    19.8g

    med

    28%
  • Saturates

    9.9g

    high

    50%
  • Sugars

    5.9g

    low

    7%
  • Salt

    0.87g

    low

    15%
of your reference intake.
Typical energy values per 100g: 586kJ/140kcal.
Ingredients
  • 600g potatoes, peeled and chopped
  • 2tsp rapeseed oil
  • 200g button mushrooms
  • 2 slices smoked streaky bacon, cut into lardons
  • 100g shallots, peeled
  • 1 clove garlic, chopped
  • 1tbsp plain flour
  • 100ml beef stock
  • 500ml Burgundy red wine
  • Pinch thyme
  • 75ml semi-skimmed milk
  • 50g unsalted butter
  • 500g pack Butcher’s Selection Beef Rump Steak, trimmed of fat (or venison loin steaks)
  • 200g green beans
  • 10g chopped parsley
Method
  • Boil the potatoes for 15-20 mins until soft.

  • Meanwhile, heat 1tsp of the oil in a deep frying pan. Fry the mushrooms, bacon, shallots and garlic for 8 mins until coloured.

  • Remove the bacon mixture, leaving any oil in the pan. Over a low heat, add the flour, stirring well.

  • Add the beef stock, red wine and thyme, season with black pepper and bring to a simmer. Add the bacon mixture and cook for 10-15 mins, stirring often.

  • Drain the potatoes and mash, using a potato ricer if you like really smooth mash. Stir in the milk and season with white pepper.

  • In a clean pan, heat 1tsp of the oil. Fry the beef steaks for 2-3 mins on each side or until pink in the middle. Leave to rest for 5-10 mins, then slice.

  • Meanwhile, boil the green beans for 7 mins then drain.

  • Serve the beef on top of the mash, pour over the sauce, add the beans and sprinkle with parsley.