Beef Bourguignon

Name: Beef Bourguignon
Ingredients: 2 tbsp clarified butter; 1.5 kg beef, cut into large cubes; 400 g smoked streaky bacon, coarsely chopped; 300 g onions, peeled and diced; 4 cloves garlic, chopped; 8 tbsp cognac; 1.5 litres burgundy red wine; 4 None bay leaves; 4 sprigs rosemary, needles removed and chopped; 1 bunch oregano, chopped; 750 g mushrooms, halved; 1 kg carrots, peeled and thickly sliced

12 ingredients

3 steps

Ingredients

2 tbsp clarified butter
1.5 kg beef, cut into large cubes
400 g smoked streaky bacon, coarsely chopped
300 g onions, peeled and diced
4 cloves garlic, chopped
8 tbsp cognac
1.5 litres burgundy red wine
4 None bay leaves
4 sprigs rosemary, needles removed and chopped
1 bunch oregano, chopped
750 g mushrooms, halved
1 kg carrots, peeled and thickly sliced

Directions

1

Heat the clarified butter/oil in a Dutch oven and sear the beef for about 5 minutes until browned. Add the bacon, onions and garlic and cook for a further 5 minutes.
2

Deglaze the pan with the cognac and red wine, add the bay leaves and herbs, season with salt and pepper, cover and simmer for 2-3 hours.
3

45 minutes towards the end of cooking, add the mushrooms and carrots. Serve with some crusty bread.