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Boeuf bourguignon

Category: Main course

Preparation time:
45 minutes
Cooking time:
45 minutes

What you'll need and how to make this dish


  • 450g stewing steak
  • cubed
  • 1-2 tablespoons dried mixed herbs
  • 250ml gutsy red wine - perversely I used DO Valencia
  • a Spanish wine
  • 1 tablespoon brandy
  • Plain flour
  • seasoned with salt and pepper
  • 200g belly pork
  • skin removed and reserved
  • and meat cut into smallish pieces
  • 1 tablespoon olive oil
  • 120g pickled silverskin onions
  • well drained (you can use fresh
  • but not available where I live)
  • 1 bulb garlic
  • finely diced
  • 100g streaky bacon
  • diced
  • 100g small button mushrooms
  • wiped and left whole
  • Flat leaved parsley
  • coarsely chopped
  • to garnish


  • Place the marinade ingredients in a bowl and leave overnight in the fridge
  • covered.
  • Remove the beef and marinade from the fridge and allow to come to room temperature.
  • Drain off the marinade into a separate bowl and reserve.
  • Dry the meat with kitchen paper and place in a further bowl.
  • Lightly dredge with the seasoned flour (a flour dredger would be useful for this) and toss the beef in the flour.
  • Cook the belly pork (minus the skin) in a non-stick casserole or deep frying pan until it starts to produce its own dripping.
  • Remove the pork pieces and reserve.
  • Add the olive oil
  • bring to a high-ish heat and add the beef.
  • When the beef has browned on all sides
  • remove and reserve with the belly pork.
  • Add the onions
  • garlic
  • bacon and mushrooms and cook until they start to colour.
  • Add the reserved marinade
  • and boil until the smell of alcohol has disappeared.
  • Add the reserved pork
  • beef and pork skin.
  • Bring to the boil
  • then simmer on a low heat
  • covered
  • for 2-3 hours.
  • About 15-20 minutes before the end
  • remove the lid and cook on a higher heat until the sauce has thickened.
  • Serve
  • garnished with the chopped parsley.