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Fred’s beef bourguignon recipe

0 ratings

Created by The Kitchen

This dish is inspired by the comforting family recipe Fred Sirieix grew up with in France – classic, deeply traditional and rooted in the kind of slow-cooked warmth that fills a home. Recreated with Tesco ingredients, it’s the version Fred cooked for Seema and Greg when he joined them in The Kitchen, bringing a taste of his childhood. Rich, rustic and full of soul, it’s exactly the kind of French home cooking that turns a cold day into something special. See method

Serves 4
Takes 3 hrs 30 mins (plus overnight marinating)
761 calories / serving
Dairy-free

Ingredients

1-1.5kg Tesco Finest beef short ribs, cut into chunks
1 onion, roughly chopped
3 carrots, roughly chopped
3-4 peppercorns
a few sprigs of fresh thyme
a few fresh parsley stalks
1 bay leaf
1 bottle red wine
2 tbsp olive oil
1 tbsp plain flour
1 tbsp tomato purée
200g smoked bacon lardons
250g shallots, peeled and kept whole
200g button mushrooms, whole
fresh parsley, chopped, to serve

Each serving contains

Energy
3160kj
761kcal 38%
Fat
46g 66%
Saturates
18g 92%
Sugars
11g 12%
Salt
2g 33%

of the reference intake
Carbohydrate 14.6g Protein 34.9g Fibre 5.1g

Method

Place the beef pieces in a bowl or container, add the chopped onion, carrots and peppercorns. Tie the thyme, parsley and bay leaf together with string to make a bouquet garni and add to the bowl. Pour over the red wine until the beef is fully submerged. Cover and refrigerate overnight.
The next day, preheat the oven to gas 6, 200°C, fan 180°C. Remove the beef from the marinade then strain the liquid through a sieve and set it aside, keeping the onions, carrots and bouquet garni for the stew. Pat the beef very dry.
Heat 1 tbsp of the olive oil in a heavy casserole and brown the beef in batches until deeply coloured. Remove the beef and set aside.
In the same pot, add the reserved onions and carrots and cook for 5-7 mins until lightly caramelised. Sprinkle over the flour, stir to coat and cook for 1-2 mins, then add the tomato purée and mix through.
Return the browned beef and any juices to the pot, add the bouquet garni, season, and pour over the strained marinade until the beef is just covered. Bring to a gentle simmer, cover and cook in the oven for about 2 hours, or until tender.
Meanwhile, heat the remaining olive oil in a pan over a medium heat and fry the bacon lardons until lightly golden. Turn down the heat, add the shallots and cook for a few minutes until they take on colour, then add the mushrooms and sauté for a couple of minutes until browned. Set aside.
When the beef is tender and the sauce has reduced, stir in the cooked bacon, shallots, and mushrooms. Return to the oven for 30 mins, uncovered. Take out the oven, remove the bouquet garni, the rib bones and shred the meat slightly. Season to taste and finish with the chopped parsley.

Tip: This recipe pairs perfectly with Seema's kale mash

See more recipes from The Kitchen

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.