Mary Berry has shared her recipe for beef bourguignon, a French beef stew braised in red wine, and says the wine is the secret to making it incredibly flavourful
On those chilly, drizzly evenings, there’s nothing quite as heartwarming as a simple beef stew, and Mary Berry’s beef bourguignon is the epitome of comfort food made easy. The culinary icon has let us in on her secret to creating this French classic – it’s all about the wine.
According to her cookbook “Simple Comforts,” Mary reveals: “A French classic, this is the ultimate comfort stew, with a warming intense red wine flavour.” She adds: “The secret is to reduce the red wine first to give a lovely richness to the dish.”
With just 15 minutes of prep time and a leisurely two-hour roast in the oven, this recipe is ideal for anyone craving a hearty meal without the fuss, reports the Express.
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How to make Mary Berry’s beef bourguignon
Ingredients
- 900g of braised beef
- 500g of small button mushrooms
- 500g of baby shallots
- 150g of streaky bacon
- 45g of plain flour
- 200ml of beef stock
- 600ml of red wine
- Three bay leaves
- Two garlic cloves
- Two tablespoons of olive oil
- One tablespoon of redcurrant jelly
- One tablespoon of tomato puree
- One tablespoon of chopped thyme
- Salt and pepper
You’ll need the following kitchen equipment
- Saucepan
- Large frying pan with a lid or an ovenproof casserole dish
Instructions
Kick things off by preheating your oven to 200C (140C Fan or Gas Mark 3).
Start by cutting the beef into 2cm cubes, chopping the bacon into bite-sized pieces, peeling the baby shallots, and giving the garlic a good crush.
Next, take the wine to the boil in a saucepan and let it bubble away until it’s reduced down to 450ml, which is just over one-third of its original volume.
Then, heat some oil in a large frying pan or an ovenproof casserole dish. Toss in the beef and sear it on high heat until it’s gloriously golden all over.
Once done, use a slotted spoon to transfer the beef onto a plate. Remember, you might have to brown the beef in batches to avoid cramming the pan.
Begin by frying the bacon until it’s crispy, then set it aside with the beef. Next, toss in the shallots and give them a good browning over high heat for a few minutes, followed by a quick sizzle of the garlic.
Bring back the beef and bacon to the pan, sprinkle in the flour to coat the meat and veggies, and let it cook on high heat for a minute. Pour in the reduced wine and stock, stirring until the sauce thickens up nicely.
Next, add the redcurrant jelly, tomato puree, bay leaves, and thyme. Season the mix with salt and pepper and bring it to a boil.
Cover the pan and pop it into a preheated oven for about two hours. After this time, take it out, stir in the mushrooms, cover again, and return to the oven for another 30 minutes until the beef is melt-in-your-mouth tender.
Your scrumptious stew is now ready to be devoured. Mary Berry suggests serving it piping hot alongside creamy mashed potatoes and your favourite green veg.
