HOW LONG CAN YOU KEEP MARINATED MEAT IN THE FRIDGE RECIPES

Name: Beef bourguignon
Prep time: 45 min
Cook time: 3 h 30 min
Total time: 4 h 15 min
Yield: 6
Cuisine: French
Ingredients: 1.6kg braising steak, cut into large chunks; 3 bay leaves; small bunch thyme; 2 bottles cheap red wine; 2 tbsp oil; 3 large or 6 normal carrots, cut into large chunks; 2 onions, roughly chopped; 3 tbsp plain flour; 1 tbsp tomato purée; small knob butter; 300g bacon lardons; 500g pearl onions or small shallots, peeled; 400g mushrooms, halved; chopped parsley

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BEEF BOURGUIGNON RECIPE | BBC GOOD FOOD

Beef bourguignon recipe | BBC Good Food image

The secret to this rich beef casserole is to use all wine and no stock. Our ultimate beef bourguignon recipe is an instant comforting classic, full of satisfying flavours.

Provided by Barney Desmazery

Categories Dinner, Main course

Total Time 4 hours 15 minutes

Prep Time 45 minutes

Cook Time 3 hours 30 minutes

Yield 6

Number Of Ingredients 14

Ingredients

1.6kg braising steak, cut into large chunks
3 bay leaves
small bunch thyme
2 bottles cheap red wine
2 tbsp oil
3 large or 6 normal carrots, cut into large chunks
2 onions, roughly chopped
3 tbsp plain flour
1 tbsp tomato purée
small knob butter
300g bacon lardons
500g pearl onions or small shallots, peeled
400g mushrooms, halved
chopped parsley

Steps:

Tip 1.6kg braising steak, cut into large chunks, into a large bowl with 3 bay leaves, a small bunch of thyme, 2 bottles of red wine and some pepper, then cover and leave in the fridge overnight.
Heat the oven to 200C/180C fan/gas 6.
Place a colander over another large bowl and strain the marinated meat, keeping the wine.
Heat 1 tbsp oil in a large frying pan, then brown the meat in batches, transferring to a plate once browned. When all the meat is browned, pour a little wine into the now-empty frying pan and bubble to release any caramelised bits from the pan.
Heat 1 tbsp oil in a large casserole and fry 3 large or 6 normal carrots, cut into large chunks, and 2 roughly chopped onions until they start to colour. Stir in 3 tbsp plain flour for 1 min, then add 1 tbsp tomato purée.
Add the beef and any juices, the wine from the frying pan and the rest of the wine and herbs. Season and bring to a simmer. Give everything a good stir, then cover.
Transfer to the oven and bake for 2 hrs until the meat is really tender. Cool. Will freeze for up to 3 months.
To serve, defrost completely overnight in the fridge if frozen, then place on a low heat to warm through.
Meanwhile, heat a small knob of butter in a frying pan and add 300g bacon lardons and 500g peeled pearl onions or small shallots. Sizzle for about 10 mins until the bacon starts to crisp and the onions soften and colour.
Add 400g halved mushrooms and fry for another 5 mins, then stir everything into the stew and heat for 10 mins more. Serve scattered with chopped parsley.

Nutrition Facts : Calories 767 calories, FatContent 39 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 4 grams fiber, ProteinContent 67 grams protein, SodiumContent 2.09 milligram of sodium

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