Beef Bourguignon

Name: Beef Bourguignon
Cuisine: Irish
Ingredients: 25 g (1 oz) butter; 2 tbsp sunflower oil; 350 g (12 oz) small shallots, peeled; 100 g (4 oz) pancetta or rindless streaky bacon; 100 g (4 oz) pancetta or rindless streaky bacon; 675 g (1 ½ lb) chuck steak, cut into bite-sized pieces; 50 g (2 oz) seasoned flour; 1 bottle red Burgundy wine; 150 ml (¼ pint) beef stock; 2 carrots, chopped; 2 celery sticks, chopped; 2 bay leaves; 2 tsp fresh thyme leaves; 225 g (8 oz) small chestnut mushrooms, trimmed; 2 tbsp brandy; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; crusty French bread, to serve

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

This all-time classic shows that a combination of beef and red Burgundy wine is a winner every time. It needs nothing more than a large basket of crusty bread. I think this only improves with time and I often make it a couple of days before I plan to serve it.

Ingredients

25 g (1 oz) butter
2 tbsp sunflower oil

Europe
Ireland

Method

Heat half of the butter and 1 tablespoon of the oil in a large frying pan over a medium heat. Add the shallots and fry for 3–4 minutes, until they’re just beginning to brown, then tip in the pancetta or bacon and fry until lightly browned. Transfer to a plate with a slotted spoon.

Place the beef pieces in a ziplock bag with the seasoned flour. Toss until the beef is well coated with the