Burgundy

Boeuf bourguignon

Beef, red wine and three hours of patience. The pot does the work, you take the credit.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

210 minTime

59 gProtein each

mildSpice

Make it your way

Grandma's wayBurgundy beef, wine, lardons, mushrooms and baby onions, cooked low and slow.

The original

690kcalsame

59 gproteinsame

3 gfibresame

210minutessame

Boeuf bourguignon.

Per serving, worked out from the ingredient table.

Beef1.2 kg chuck, in 5 cm cubes

Red wine600 ml dry red wine

Bacon (streaky rashers, streaky bacon)120 g, in strips

Button mushroom250 g, quartered

Shallots16 small, peeled

Carrot2, in thick rounds

Onion1, sliced

Garlic5 cloves, crushed

Tomato puree2 tbsp tomato paste

Maida (all-purpose flour, plain flour)2 tbsp

Cooking oil (vegetable oil)1½ tbsp

Butter2 tbsp

Chicken stock (chicken broth)300 ml beef or chicken stock

Bay leaf (indian bay leaf)2

Dried mixed herbs (italian seasoning)1 tsp thyme

Flat leaf parsleychopped, to finish

Saltto taste

Black pepper½ tsp

5 steps

1Pat the beef dry and season. Render the bacon in a heavy pot, lift out, then brown the beef in small batches in the bacon fat and oil.
2Soften the onion and carrot in the pot, add garlic and tomato paste, then sprinkle over the flour and stir.
3Pour in the wine and stock, scrape up the browned bits, return beef and bacon with the herbs. Cover and cook very gently on the stove or in a 160 C oven.
4Meanwhile brown the shallots and mushrooms in butter.
5Add them to the pot for the last 30 minutes. Skim, season and finish with parsley.

Serve it like this

Ladle into warm shallow bowls over buttery mash or with boiled potatoes, sauce generous, parsley on top. Crusty bread for mopping.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.