Boeuf Bourguignon

Normal     Thick Purée

Thick purée:  Blend cooked dish to a smooth consistency and serve with sweet potato mash


2kg shin or braising steak
400g pancetta
2 onions
400g whole, small shallots
2 sticks celery
1 bottle red wine (Merlot best)
1 pint fresh stock
sprig fresh thyme
2tbsp flour
salt and freshly milled black pepper


Preheat oven 180ºc/350ºF/gas 4

Chop onions, shallots, pancetta and celery and cook with a little olive oil.

When onions are transparent, add the beef. Stir until beef is browned then add the vegetables, a spoonful of flour and the wine.

Add the fresh thyme, salt and pepper and when boiled, transfer to the oven and cook for 2 hours. Fry the button mushrooms in a little butter and add to the pot.

Put back in the oven for another hour.

Add chopped parsley and serve with rice or sweet potato mash.

Once cooked, this can be thickened with cornflour or left thin for puréeing.

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Posted in Normal, Recipes, Thick

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