Beef Bourguignon
The real thing sulks in a low oven for three hours, so we are not going to lie to you: this is bourguignon in a hurry, built on quick-searing steak instead of stewing chuck. Same red wine, bacon and mushroom soul, ready before the bread finishes toasting.
- Total time
- 19 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Pat the beef very dry and season it. Fry the lardons in a wide pan over medium-high heat for 3 minutes until the fat runs, then lift them out with a slotted spoon.
Raise the heat, add the beef to the bacon fat in one layer and sear 60 to 90 seconds per side until deeply browned but still rare inside. Move it to a plate; it will finish later.
Drop the heat to medium, add the butter, shallots and mushrooms and cook 5 minutes until the mushrooms squeak and colour at the edges.
Stir in the flour and tomato puree, cook 1 minute, then pour in the wine. Scrape the base clean and let it bubble hard for 3 minutes to burn off the raw alcohol.
Add the stock, thyme and lardons and simmer 4 minutes until the sauce coats the back of a spoon.
Return the beef with any resting juices, warm through for 1 to 2 minutes to about 52 to 54C for pink in the middle, then taste for salt and serve with bread or mash.
Read all that and thought “absolutely not”?
Completely fair. Beef Bourguignon is sitting in the French kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the French kitchen
Butter, patience, and a slightly smug finish.