Beef Bourguignon
Indulge in slow-cooked Beef Bourguignon with tender Bolar Blade in red wine and herbs. Perfect for special occasions or family dinners. Servings: 4.
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Cooking tools:
- Dutch oven
- Oven
- Stove
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Tongs
- Saucepan
- Colander
- Potato masher
- Serving bowl
- Plate
Ingredients
- ¼ cup olive oil
- 12 french shallots or pickling onions, trimmed
- 100g streaky bacon or flat pancetta, diced
- 1 kg diced Bolar Blade
- 1 ½ tbsp flour, seasoned
- 1 onion, diced
- 3 cloves garlic, finely diced
- 2 cups full bodied red wine
- 1 cup beef stock
- 1 carrot, diced into chunks
- 3 sprigs thyme
- 1 bayleaf
- 250g swiss brown button mushrooms
- Salt flakes and freshly ground black pepper, to taste
- Mashed or steamed potatoes, for serving
- Green beans, for serving
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