Beef BourguignonBeef Bourguignon
Beef Bourguignon
Beef Bourguignon
A classic French stew that will transform your mid-week meals. Of course, this goes extra well with a cheeky glass of the red wine. So don’t use it all in the cooking.
Adrian Martin
Adrian Martin
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Recipe - Tralee - Garvey
Beef Bourguignon
Beef Bourguignon
Prep Time10 Minutes
Servings6
Cook Time180 Minutes
Ingredients
800g beef shin or brisket, cut into chunks
300ml beef stock
4 smoked bacon streaky rashers, diced
300ml Fleurie Andre Goichot
1 sweet white onion, sliced
4 garlic cloves, chopped
6 chestnut mushrooms, sliced
3 medium carrots, sliced
6-8 baby potatoes
2-3 shallots peeled and halved
Handful of chopped parsley
3 sprigs of fresh thyme
3 sprigs of fresh rosemary
Salt and pepper, to taste
2 tbsp SuperValu Rapeseed Oil
Directions
  1. Heat a large casserole pan.
  2. Start by frying off the beef in batches, making sure to season it well with salt and pepper until it goes nice and golden in color. Remove from the pan until you’ve cooked it all.
  3. Next, fry the bacon until crispy and then remove it also.
  4. Add the garlic, mushrooms, and sweet onion to the pan and allow to fry until softened and golden.
  5. Add back the beef and then add the red wine. Allow it to simmer and reduce on a high heat by half.
  6. Add the beef stock, followed by the carrots, shallots, baby potatoes, and herbs. Close the lid on the pan and allow this to cook on a low heat for 2-3 hours.
  7. Season to taste and serve it up with some crusty bread and a good sprinkling of parsley. Of course, this dish goes very well with a cheeky glass of the red wine, so don’t use it all in the cooking.
10 minutes
Prep Time
180 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
800g beef shin or brisket, cut into chunks
SuperValu Fresh Irish Stewing Beef (400 g)
SuperValu Fresh Irish Stewing Beef (400 g)
3 for €10
€3.99€9.98/kg
300ml beef stock
Kallo Organic Beef Stock Cubes (66 g)
Kallo Organic Beef Stock Cubes (66 g)
€2.39€36.21/kg
4 smoked bacon streaky rashers, diced
SuperValu Smoked Streaky Rasher (200 g)
SuperValu Smoked Streaky Rasher (200 g)
€2.79€13.95/kg
300ml Fleurie Andre Goichot
Fleurie Andre Goichot  (75 cl)
Age restricted item
Fleurie Andre Goichot (75 cl)
€17.99€17.99/75cl
1 sweet white onion, sliced
SuperValu Mild Onions Net (3 Piece)
SuperValu Mild Onions Net (3 Piece)
€1.49€0.50 each
4 garlic cloves, chopped
SuperValu Garlic (3 Piece)
SuperValu Garlic (3 Piece)
€1.05€0.35 each
6 chestnut mushrooms, sliced
SuperValu Chestnut Mushrooms (200 g)
SuperValu Chestnut Mushrooms (200 g)
€0.99€4.95/kg
3 medium carrots, sliced
SuperValu Irish Grown Carrots (1 kg)
SuperValu Irish Grown Carrots (1 kg)
€1.25€1.25/kg
6-8 baby potatoes
SuperValu Baby Potatoes   (1 kg)
SuperValu Baby Potatoes (1 kg)
€1.49€1.49/kg
2-3 shallots peeled and halved
SuperValu Signature Tastes Banana Shallots (350 g)
SuperValu Signature Tastes Banana Shallots (350 g)
€1.49€4.26/kg
Handful of chopped parsley
SuperValu Fresh Flat Leaf Parsley (25 g)
SuperValu Fresh Flat Leaf Parsley (25 g)
€1.19€47.60/kg
3 sprigs of fresh thyme
SuperValu Fresh Thyme (20 g)
SuperValu Fresh Thyme (20 g)
€1.19€59.50/kg
3 sprigs of fresh rosemary
SuperValu Fresh Rosemary (15 g)
SuperValu Fresh Rosemary (15 g)
€1.19€79.33/kg
Salt and pepper, to taste
Not Available
2 tbsp SuperValu Rapeseed Oil
SuperValu Irish Rapeseed Oil (500 ml)
SuperValu Irish Rapeseed Oil (500 ml)
€3.29€6.58/l

Directions

  1. Heat a large casserole pan.
  2. Start by frying off the beef in batches, making sure to season it well with salt and pepper until it goes nice and golden in color. Remove from the pan until you’ve cooked it all.
  3. Next, fry the bacon until crispy and then remove it also.
  4. Add the garlic, mushrooms, and sweet onion to the pan and allow to fry until softened and golden.
  5. Add back the beef and then add the red wine. Allow it to simmer and reduce on a high heat by half.
  6. Add the beef stock, followed by the carrots, shallots, baby potatoes, and herbs. Close the lid on the pan and allow this to cook on a low heat for 2-3 hours.
  7. Season to taste and serve it up with some crusty bread and a good sprinkling of parsley. Of course, this dish goes very well with a cheeky glass of the red wine, so don’t use it all in the cooking.