I know the sun is shining and you might not be in the mood for a rich ,finger licking beef casserole dish , however what I love about my beef bourguignon is the fact that it tastes better as the days goes on. You can batch cook and freeze this or have it on day one and three like we tend to do here. Serve with baby potatoes or roasted sweet potato wedges on the first day and rice the next time you serve it, and don’t forget some bread to wipe up the more-ish sauce!
Bacon lardons or chopped up rashers
Beef (I buy diced sirloin beef but stewing beef is good here also)
Two large carrots
Punnet of mushrooms
One large onion
Three cloves of garlic
Tin of tomatoes
Jar of passata
3 tablespoons of tomato puree
Two tablespoons of red wine vinegar
2 Tablespoons of wholegrain mustard
Litre of beef stock
Three tablespoons of Worcestershire sauce
One teaspoon of Italian seasoning
Three bay leaves
One teaspoon of garlic granules
In a large casserole pot brown off your beef in some butter, throwing in the lardons in the last few minutes to cook off aswell.
Take out your meat and cook the onion and garlic until softened.
Add the chopped or( baby) carrots and mushrooms and continue to fry on a medium heat.
Add your Worcestershire sauce, tomato puree, red wine vinegar, mustard and all your herbs and continue to sweat for a minute.
Add your passata and stock and cook on a medium heat for 1.5 to two hours. ( I sometimes top up with stock if I feel the meat needs a little longer to tenderise)
Serve with greens and baby potatoes, or sweet potatoes or rice for alternative serving suggestions.
Oh and don’t forget that dipping bread 🙂