Easy recipe: hearty beef bourguignon

Chef Ryan Berichon and Jane Linley-Thomas give us the step-by-step guide on how to make a hearty and delicious beef bourguignon.

 

Watch the video guide, answer the simple question below and you could win a R500 MyChef voucher. 

 

Beef Bourginone recipe - serves four

 

3 tbsp Olive oil 

200g Baby onion (halved)

20g Garlic (crushed)

50g Tomato paste

800g Beef cubes (boneless)

100g Back bacon (cubed)

Button mushrooms  (halved)

1 cup Red wine 

Boquet garni (fresh herbs: thyme rosemary,parsley,bayleaf,sage)

Beef stock if you have (or use a stock cube)

Parsley (chopped)

 

Heat a saucepan with a little olive oil, until it begins to smoke, season the beef cubes and brown them in the pan.

Once browned add red wine to deglaze the pan, cook until wine has evaporated then remove beef and set aside retaining any juices

 

Render down bacon in a medium size pot with a little olive oil until cooked, add onions and brown until golden and translucent. Add garlic and cook until golden, add tomato paste, stir until the tomato paste has cooked through. Deglaze pot with remaining wine until evaporated, add beef cubes with any juices and mushrooms. Then add stock until beef is covered by at least 10 cm.  add the bouquet garni, bring to the boil,turn heat down to a simmer with the lid on for one hour. After an hour, remove the lid, bring the heat back up and cook for 10 min or until beef is tender and cooked to your liking.

 

Serve with mash or basmati rice, garnish with chopped parsley.

 

 

Question to WIN a R500 voucher to spend with MyChef: What is the garnish used on the Beef Bourguignon when it is served to Jane?

 

SMS Cooking and your name with the answer to 33116 (Sms cost R1-50, T's & C’s apply). Winners will be announced next week.