![Beef Bourguignon](/on/demandware.static/-/Sites-LCAU-Library/default/dw4d5ed4e3/images/recipe/HD_PNG_LC_20200415_AU_RC_CI_r0000000000337_ENG.png)
Main ingredients
- Meat
Ingredients
Method
Ingredients
- 2kg Beef cut into large bite sized pieces
- sea salt
- black pepper
- 1 cup of flour
- A few glugs of olive oil
- 65g butter
- 200g smoked bacon or pancetta (optional)
- 12 shallots peeled and halved
- 2 celery sticks sliced
- 2 carrots sliced
- 3 cloves of garlic finely chopped
- 1 tbsp roast rub
- 350ml good quality red wine
- 2 tbsp beef stock stirred into 500ml hot water
- 1 tbsp tomato paste
- 150g whole button or chestnut mushrooms
- A splash of brandy (optional)
- Fresh parsley leaves to garnish
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Method
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1Preheat your oven to 160°C
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2Season the beef with sea salt and black pepper and dust with flour shaking off the excess.
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3In your Le Creuset Signature Marmite, brown the meat well all over, but do not overcrowd the pot otherwise the meat will stew and not brown.
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4Remove from the pot and set aside.
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5In the same pot, add 50g butter and gently sauté the bacon, shallots, celery, carrots and garlic.
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6Stir in the roast rub and add the beef back into the pot.
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7Add the red wine and simmer for 5 – 10mins until the alcohol has cooked off.
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8Add the prepared beef stock and tomato paste, stir well to combine.
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9Cover with a lid and bring to the boil before placing into the preheated oven for 3 hours.
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10In a separate pan, melt one tablespoon of butter and sauté mushrooms until just cooked and golden brown.
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11Flambé with the splash of brandy and add to the casserole if desired.
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12Serve in with creamy mashed potatoes or bread and a sprinkling of fresh parsley.