Mauraid's Beef Bourguignon
Perfect on a chilly autumn’s evening
When Mauraid sent me a photo of the beef bourguignon she’d made with Balsar Glen shin beef, I couldn’t resist being a bit cheeky and asking for the recipe. Thank you for sharing it, Mauraid!
You can smell the delicious richness, can’t you? Looking forward to giving the recipe a go myself!
Ingredients:
2 tbsp oil
750g shin of beef cut into roughly 1 inch cubes
8 shallots, finely chopped
150g lardons
30g plain flour
30g tomato puree
500ml beef stock
200ml red wine or extra stock
150g button mushrooms, or larger ones cut up
Seasoning
Instructions
Brown the beef in a large casserole. Remove from the pan.
Add the shallots and lardons to the plan. Gently fry until turning golden.
Then add the flour and tomato puree, mixing well.
Gradually add the liquid, scraping the pan as you go.
Add the shin back to the pan.
Season, bring to the boil and then cover with a lid.
Cook at around 150 deg C for 2 to 2.5 hours, checking occasionally to see if more liquid is required.
Add the mushrooms about 30 mins before the cooking time is up.
Serve with green veg and/or mashed potatoes.
Freezes well!
Enjoy!x