Ingredients for One Pot Chunky Beef Bourguignonne
- 2 tablespoons olive oil
- Steak
- Flour
- Salt And Pepper
- 2 large shallots, chopped
- Garlic Cloves
- Lardons
- Red Wine
- Fresh Thyme
- 2 tablespoons tomato puree
- Button Mushrooms
- Salt & Freshly Ground Black Pepper
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How to Make One Pot Chunky Beef Bourguignonne
- Preheat oven to 180°C (350°F).
- Heat 2 tablespoons olive oil in a 3-liter flameproof casserole dish with a lid over medium-high heat.
- Toss 1.5 kg beef stew cubes in 3 tablespoons seasoned flour until evenly coated. Brown the beef in batches, about 3-4 minutes per batch, ensuring not to overcrowd the pan. Remove with a slotted spoon and set aside.
- Add 2 large chopped shallots and 4 cloves minced garlic to the casserole dish and cook for 5 minutes, stirring frequently, until golden brown. Add 100g diced pancetta and cook for a further 2 minutes until crispy.
- Return the beef to the casserole dish. Pour in 750ml dry red wine, scraping up any browned bits from the bottom of the pan.
- Stir in 2 sprigs fresh thyme, 2 tablespoons tomato puree, 1 teaspoon salt, and ½ teaspoon black pepper.
- Cover and braise in the preheated oven for 1 hour.
- Add 250g sliced mushrooms to the casserole. Cover and return to the oven for another 30-45 minutes, or until the beef is incredibly tender.
- Serve the One-Pot Chunky Beef Bourguignonne directly from the casserole, alongside your prepared Rosti Dauphinoise.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
2g
Fat
50g
Carbs
3g
