Pork, beef & lamb· DF

Beef Bourguignon

Name: Beef Bourguignon
Prep time: 20 min
Cook time: 2 h 55 min
Total time: 3 h 15 min
Cuisine: French
Ingredients: 700g beef joint (topside, silverside or brisket); 250ml red wine; 250g chestnut mushrooms, quartered; 200g shallots or baby onions, halved; 200g carrots, sliced; 120g smoked bacon lardons; 3 cloves (15g) garlic; 30g tomato purée; 20g plain flour; 2g dried thyme; 2 leaves bay; 10ml rapeseed oil; 1 cube beef stock cube; 300ml water

Beef braised in red wine with smoky bacon, mushrooms, carrots and baby onions, in a rich, glossy gravy.

makes 19 blocks, about 69p each

Jump to recipe

BatchJoy

batchjoy.com/recipes/beef-bourguignon/

Illustration of a bowl of Beef Bourguignon

Time: 3 hr 15 min20 min prep · 2 hr 55 min cook
Makes: 19 blocks
Cost per blockPer block: 69p
Calories per blockCalories: 107 kcal
Spice: 1 of 5

You’ll need

Batch size

blocks

700gbeef joint (topside, silverside or brisket)
250mlred wine
250gchestnut mushrooms, quartered
200gshallots or baby onions, halved
200gcarrots, sliced
120gsmoked bacon lardons
3 cloves (15g)garlic
30gtomato purée
20gplain flour
2gdried thyme
2 leavesbay
10mlrapeseed oil
1 cubebeef stock cube
300mlwater

Allergens: Gluten, Sulphites. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Creamy mash · Crusty bread · Buttered tagliatelle

Method

Step 1: Fry the lardons in the oil until crisp; lift out. Cut the beef into 3cm chunks, toss in the flour and brown in the bacon fat. Lift out. (15 min)
Step 2: Brown the shallots and carrots for 6 minutes, then the garlic and purée for 1 minute.
Step 3: Pour in the wine and bubble for 3 minutes. Add the stock, thyme, bay, beef and lardons.
Step 4: Cover and braise at 150°C fan until the beef is tender. (2 hr 30)
Step 5: Brown the mushrooms in a dry pan and stir them in. Simmer uncovered until glossy. (20 min) Remove the bay, cool and freeze.

Hotter: serve with a spoon of horseradish or English mustard.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	107	9.6g	3.8g	4.7g	0.8g	0.51g
Per 3 blocks	321	28.8g	11.4g	14.1g	2.4g	1.53g

Cook’s notes

Quarter the mushrooms and halve the shallots so they portion evenly into blocks.
No wine? Use extra stock plus 1 tbsp red wine vinegar.
Brisket or chuck gives the silkiest result.

Serve it

Creamy mash · Crusty bread · Buttered tagliatelle.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 321 kcal and 28.8g protein before rice, bread or potatoes.