Summary

I don’t compromise with this dish. I might use braising steak for my beef in ale, (and don’t get me wrong – I love it), but when I’m making a rich gravy with red wine, I use rump steak every time. This cut of meat doesn’t need to cook for ages on a low heat but if you prefer to opt for braising steak then adjust the timings as required (see my beef in ale recipe).

I fry the ingredients (not all at once) in a wok before transferring to a large oven proof pot. I always cook large proportions and put what we don’t eat in the freezer to be enjoyed at a later date. If you want to cook a smaller amount, then adjust the quantities accordingly.

Method

Instructions for a delicious Boeuf Bourguignon:

1. Trim off and discard any excess fat and cut the meat into large 3-4cm cubes. Sprinkle with a little salt and a good grind of black pepper to season.
   
   
2. Cut the bacon into 1.5 cm pieces.
   
   
3. Clean the button mushrooms and remove any unwanted stalk. Remove the skins from the shallots and shave off any stalk/root. Peel the carrots and cut into 2cm sections. Wash the sticks of celery and cut into 4-5cm lengths (avoid the outer sticks if they're a bit woody). Finely slice the garlic cloves.
   
   
4. Pre-heat the oven to 150 degrees centigrade (140 Fan, Gas mark 3).
   
   

Let's get cooking:

5. Pour about 600ml (80% of the bottle) of the wine into a large pot and bring to a simmer. Do not drink the remaining wine, it's required later.
   
   
6. In a wok (or large frying pan) add 1 x TBS rapeseed oil and bring to a medium/high heat. Add a manageable batch of the cubes of meat, brown the sides, and transfer to the pot. Repeat until all the meat is browned, adding a little oil if necessary. Don’t clean the wok.
   
   
7. Turn the heat down on the wok. Add 1 TBS of rapeseed oil to the wok and a good knob (about 30g) of butter. Add the bacon to the wok and fry on a gentle heat. Then add the garlic and stir. Then add the vegetables (celery, carrots, shallots, and mushrooms) and give a good stir. Turn up to a medium/high heat. Sprinkle with the dried thyme and half the flour and give a good stir. Sprinkle on the remaining flour and keep stirring. Add 100ml of clean water and stir, and then transfer all the vegetables to the pot. Don’t clean the wok.
   
   
8. Add the remaining wine (150ml) to the wok and deglaze it, capture as much flavour as possible, and pour into the pot. You’ve now finished with the wok.
   
   
9. Give the pot a good stir. If it’s not boiling turn the heat up. Sprinkle in the beef stock cubes and stir. Add 3 tablespoons of tomato puree and stir. If the ingredients aren’t covered by the liquid broth, add a little more water.
   
   
10. Put the lid on and transfer the pot to the oven for 1 hour.
    
    
11. After 1 hour remove from the oven. If there's a lot of fat swimming on the surface, you can remove it with a spoon. Have a taste of the broth. I would have thought it unlikely that more salt is required but it’s a personal thing. (If you think it would benefit from being sweeter, you can add a teaspoon of sugar).
    
    
12. Serve with jacket, mashed, or new potatoes.