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Boeuf Bourguignon

A deliciously hearty classic dish.

Ingredients

  • 540g diced beef
  • 1 tbsp sunflower oil
  • 150g smoked streaky bacon, snipped into tiny pieces
  • 300g shallots, peeled
  • 250g button mushrooms, wiped
  • 2 tbsp plain flour
  • 300ml red wine
  • 300ml beef stock
  • freshly ground black pepper
  • 2 tbsp chopped fresh parlsey

Method

  1. Heat the oil in a large flameproof casserole dish and add the beef and fry until sealed on all sides.
  2. Add the bacon, shallots and mushrooms and cook for a further 5 minutes. Sprinkle the flour over and stir well.
  3. Gradually add the wine and stock and bring to the boil stirring. Cover then reduce the heat and simmer for 1 hour until the beef is cooked through.
  4. Season to taste with freshly ground black pepper and sprinkle with parsley to serve.

Goes well with...

Blason Mercurey Rouge

Blason Mercurey Rouge

"A lovely Burgundy full of spice, liquorice & chocolate flavours"

Perfect with..."Ideal with red meat, sausages, pies & quiches"

Grape:
Pinot Noir
Country:
France
Price:
£7 - £10
Region:
Burgundy
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4 Serves 4 people
20 Preparation time of 20 mins
70 Cooktime for 70 mins
328
Calories
16%
3.7g
Sugar
4.1%
14.6g
Fat
21%
4g
Saturate
20%
1.5g
Salt
25%
of your Guideline Daily Amount (GDA)
Butchers Tip

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