Beef Bourguignon - Storefront EN

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

Recipe - Sallins - Reilly/Molloy/Mulroe

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

Heat a large casserole pan.
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.
Next, fry the bacon until crispy and then remove it also.
Add the garlic, mushrooms, and sweet onion to the pan and allow to fry until softened and golden.
Add back the beef and then add the red wine. Allow it to simmer and reduce on a high heat by half.
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.
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

Servings

Shop Ingredients

Makes 6 servings

800g beef shin or brisket, cut into chunks

SuperValu Fresh Irish Stewing Beef (400 g)

3 for €10

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€3.99€9.98/kg

300ml beef stock

Kallo Organic Beef Stock Cubes (66 g)

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€2.39€36.21/kg

4 smoked bacon streaky rashers, diced

SuperValu Smoked Streaky Rasher (200 g)

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€2.79€13.95/kg

300ml Fleurie Andre Goichot

Age restricted item

Fleurie Andre Goichot (75 cl)

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€17.99€17.99/75cl

1 sweet white onion, sliced

SuperValu Mild Onions Net (3 Piece)

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€1.49€0.50 each

4 garlic cloves, chopped

SuperValu Garlic (3 Piece)

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€1.10€0.37 each

6 chestnut mushrooms, sliced

SuperValu Chestnut Mushrooms (200 g)

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€1.19€5.95/kg

3 medium carrots, sliced

SuperValu Irish Grown Carrots (1 kg)

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€1.25€1.25/kg

6-8 baby potatoes

SuperValu Baby Potatoes (1 kg)

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€1.49€1.49/kg

2-3 shallots peeled and halved

SuperValu Signature Tastes Banana Shallots (350 g)

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€1.59€4.54/kg

Handful of chopped parsley

SuperValu Fresh Flat Leaf Parsley (25 g)

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€1.29€51.60/kg

3 sprigs of fresh thyme

SuperValu Fresh Thyme (20 g)

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€1.19€59.50/kg

3 sprigs of fresh rosemary

SuperValu Fresh Rosemary (15 g)

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€1.29€86.00/kg

Salt and pepper, to taste

Cape Herb Twin Salt & Pepper Grinder (110 g)

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€3.99€36.27/kg

2 tbsp SuperValu Rapeseed Oil

SuperValu Irish Rapeseed Oil (500 ml)

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€3.69€7.38/l

Directions

Heat a large casserole pan.
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.
Next, fry the bacon until crispy and then remove it also.
Add the garlic, mushrooms, and sweet onion to the pan and allow to fry until softened and golden.
Add back the beef and then add the red wine. Allow it to simmer and reduce on a high heat by half.
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.
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.