Beef Bourbonnais Recipe
Delicious Beef Bourbonnais
Author: Cynthia Lee
Nutrition Information
- Serves: 8
- Calories: 485.4
- Fat: 25.8 g
- Carbohydrates: 21.4 g
- Sodium: 1169.6 mg
- Fiber: 1 g
- Protein: 33.4 g
- Cholesterol: 68 mg
Recipe type: Main
Cuisine: African
Prep time:
Cook time:
Total time:
If you have never had traditional Beef Bourbonnais, you are in for a flavour rich treat. Besides a rich and filling taste, it has a kick as well. Making your own Beef Bourbonnais, with natural and good quality ingredients will surely impress your family and guests.
Ingredients
- Olive oil - ½ tablespoons
- Beef chuck steak (trimmed and cubed) - 1.5kg
- Brown onion (finely chopped) - 1
- Rindless bacon (halved lengthways and striped) - 200g
- Garlic (finely chopped) - 2 cloves
- Red wine - 1 cup
- Beef stock - ½ cup
- Tomato paste - 1 tablespoon
- Small pickling onions (peeled) - 16
- Small button mushrooms - 400g
- Garlicky green beans (for garnishing) - Handful
- Creamy mash (for serving) - 1 bowl
Instructions
- In a large casserole dish, warm up 2 tablespoon of olive oil over medium-high flames (stove’s heat).
- Once the oil is warm, place the beef chuck steak in the casserole dish and cook it for 5 to 8 minutes or until nicely browned from all sides.
- Use tongs to transfer the browned beef to a large bowl and set aside.
- Reduce the heat of your stove to medium and add the finely chopped brown onions to the simmering olive oil. Top it with rindless bacon strips and stir cook the ingredients for 8 minutes or until finely softened.
- Add in the finely chopped garlic cloves and cook it for another one to 2 minutes.
- Once the mixture is tender, return the recently cooked beef strips to the casserole dish and coat well.
- Drizzle 1 cup of red wine over the beef mixture and bring it to boil.
- Stir in half cup of beef stock and 1 tablespoon of tomato paste.
- Cover the casserole dish and let it simmer for one and half hour.
- Unseal the casserole dish and add pickling onions and small button mushrooms into it.
- Cover the pan again and cook it for another half an hour or until the meat and other ingredients are tender.
- Remove the Beef Bourbonnais from heat and transfer into a large serving plate or bowl.
- Dust with some salt and ground black pepper and serve warm with a bowl of creamy mash – if you like.
Instructions
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1
Goes well with:
Potato Vodka Mash
Probably the best way to enhance your taste for this particular dish is by adding a potato vodka mash into the picture.
 - 1.5kg Brown onion (finely chopped) - 1 Rindless bacon (halved lengthways and striped) - 200g Garlic (finely chopped) - 2 cloves Red wine - 1 cup Beef stock - ½ cup Tomato paste - 1 tablespoon Small pickling onions (peeled) - 16 Small button mushrooms - 400g Garlicky green beans (for garnishing) - Handful Creamy mash (for serving) - 1 bowl Instructions In a large casserole dish, warm up 2 tablespoon of olive oil over medium-high flames (stove’s heat). Once the oil is warm, place the beef chuck steak in the casserole dish and cook it for 5 to 8 minutes or until nicely browned from all sides. Use tongs to transfer the browned beef to a large bowl and set aside. Reduce the heat of your stove to medium and add the finely chopped brown onions to the simmering olive oil. Top it with rindless bacon strips and stir cook the ingredients for 8 minutes or until finely softened. Add in the finely chopped garlic cloves and cook it for another one to 2 minutes. Once the mixture is tender, return the recently cooked beef strips to the casserole dish and coat well. Drizzle 1 cup of red wine over the beef mixture and bring it to boil. Stir in half cup of beef stock and 1 tablespoon of tomato paste. Cover the casserole dish and let it simmer for one and half hour. Unseal the casserole dish and add pickling onions and small button mushrooms into it. Cover the pan again and cook it for another half an hour or until the meat and other ingredients are tender. Remove the Beef Bourbonnais from heat and transfer into a large serving plate or bowl. Dust with some salt and ground black pepper and serve warm with a bowl of creamy mash – if you like. 3.2.1284
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Comments
I think cheese fries will look fine with this recipe, no?
Dear Bob,
Potato in any form will be delicious alongside a beef-based recipe.