Beef bourguignon – beef, mushroom & red wine casserole
Delicious and easy, throw it all in the pot and bung it in the oven. Beef bourguignon – beef, mushroom and red wine casserole was introduced to me by my sister Jen. She was visiting and asked us over for dinner in a couple of hours time. We arrived early to the warming aroma of the beef, speck and mushrooms simmering already in a delicious stock with red wine and thyme.
I couldn’t believe that she had driven home and had this in the oven already cooking on our arrival. The big step saver in this recipe was that she simply placed everything in the pot without browning the meat.
Contrary to everything I had ever learnt about browning the meat first was thrown to the wind when we sat down to eat this rich, tender and delicious casserole served with creamy mashed potatoes. It was divine and no one missed the time consuming step of flouring the meat and frying in oil to brown, not to mention the mess!
I promise you will be delighted with this recipe for Beef bourguignon and hopefully add it to your family favourites.
Have you ever skipped a major step in a recipe and found that it was still a winner?
What’s your go-to beef casserole recipe? We would love to hear from you in the comments below when you make beef bourguignon – easy beef casserole.Print
Quick to put together and absolutely delicious. No frying of the beef, simply pop it all in the pot and bake away.
- 3 medium brown onions (12 ounces or 350 grams) halved and cut into thick wedges
- 6 generous cloves of garlic roughly chopped (1 1/2 ounces or 40 grams)
- 2 pounds (1 kilo) chuck steak cut into generous mouth sized pieces
- 2 – 3 heaped tablespoons all purpose flour (plain flour)
- 14 ounces (400 grams) speck skinned and cut into lardons – reserve half of speck for stage 2 of cooking
- 10 ounces (300 grams) fresh mushrooms – reserve half for stage 2 of cooking
- 15 good long sprigs of thyme tied in a bunch
- 2 teaspoons white sugar
- 20 ounces (600 ml) red wine – try to use a ‘full bodied’ wine such as a cabernet sauvignon or shiraz
- 2 tablespoons tomato paste
- 2 oxo beef cubes
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 2 thumb sized pieces of orange rind without pith
- Pot sized piece of baking paper
STAGE ONE COOKING:
- Preheat oven to 360 F (180 C) on bake, not fan
- Place flour in plastic bag and add meat shaking to cover all pieces – discard remaining flour
- Place meat in heavy based pot with lid
- Add onion wedges, garlic, thyme, sugar and half of the speck and half of the mushrooms
- Mix red wine, tomato paste, crumbled stock cubes, salt and pepper in a jug to combine
- Pour over beef mixture and stir to distribute evenly
- Cover top of meat with a piece of baking paper and place lid on pot
- Place pot on middle shelf of oven and bake for about 1 1/2 hours
STAGE TWO COOKING:
- Remove pot from oven and add remaining speck, mushrooms and orange rind.
- Stir to evenly distribute making sure to bury the orange rind so it infuses into the cooking liquid – Note : you may need to add 1/2 to 1 cup of wine if liquid has evaporated too much
- Return to oven for about an hour or until meat is fork tender.
- Serve with creamy mashed potatoes.
- Speck is cured and smoked pork which is bought in a chunk and will come with the skin on. It is easy to remove the skin by simply slicing it off.
- Speck can be replaced with rindless smoky bacon cut into 1 1/2 inch (4 cm) pieces
- As with all casseroles the flavour improves if left overnight
- Casserole freezes well
- Category: Mains
- Method: Casserole
- Cuisine: French
Keywords: Beef bourguignon, Beef, mushroom, speck and red wine casserole, casserole, beef casserole