Recipe: Grass-fed Beef Bourguignon
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Knowing where your food comes from has never been more important for your health or for the environment, but not everybody has access to a local farmer's market. Fortunately though, it's never been easier to go online and purchase fresh produce which has clear provenance information — like this incredible braising steak from The Marvellous Meat Company.Their beef is raised and grazed naturally on the rolling Sussex Weald. Grass-fed beef develops at a slower rate than intensively farmed, grain-fed beef, resulting in a superior texture and a richer, more flavourful meat that's packed with Omega 3 and Vitamins A, D E and K. What better way to enjoy the intensity of its flavour than with this irresistible slow-cooked stew? It's tastes even better when heated and served the day after cooking — perfect for advanced dinner party prep! Let's dig in...
- 900g Braising Steak (Cut Into 5cm Squares and Marinated Overnight)
- 3 Tbsp Olive Oil
- 1 Brown Onion (Halved and Sliced)
- 1 Tbsp Plain Flour
- 500ml Red Wine (Preferably Burgundy)
- 2 Cloves of Garlic (Finely Sliced)
- 2 Sprigs of Fresh Thyme
- 1 Bay Leaf
- 225g Smoked Streaky Bacon Lardons
- 350g Shallots (Peeled and Left Whole)
- 125g Dark Gilled, Open-cap Mushrooms (Thickly Sliced)
- A Pinch of Sea Salt and Freshly Ground Black Pepper
- Prep: 10 mins
- Cook: 3.5 hours
- Serves: 4 people
- Rating: Easy
- Freezable: Yes
1 Pour the wine into a saucepan. Add the thyme, garlic and bay leaf, then simmer over heat until the alcohol vapours have evaporated. Pour over the meat, seal in a container or covered bowl and marinate overnight.
2 Pre-heat the oven to 140°C. Then bring 1¼ tablespoons of the oil to sizzling point in a casserole pan and sear the beef, a few pieces at a time, until well browned on all sides. Using a slotted spoon, transfer the meat to a plate as it browns. Then add the sliced onion to the casserole pan and brown that a little too.
3 Return the meat to the casserole pan and sprinkle over the flour, stirring round to soak up all the juices. Gradually pour in the reserved wine and herb marinade while stirring continuously. Add seasoning, put the lid on and transfer to a pre-heated oven for two hours.
4 Using the remaining olive oil, fry the shallots and bacon in a small frying pan to colour them lightly. Add to the casserole, together with the mushrooms, then put the lid on and cook for a further hour.
5 Serve with fondant mashed potato or potatoes boulangères and fine green beans.