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Beef Bourguignon is a classic french recipe and my ultimate comfort food, especially during the cooler winter months. It's cooked in red wine, which adds depth and complexity to the sauce.
Ingredients (serves 4-6)
150g bacon, solid chunk cut into lardons
500g braising steak, cut into cubes
2 tbsp flour
2 carrots, peeled and diced
1 onion, peeled and diced
3 cups red wine
2-3 cups beef stock (enough to cover)
1 tbsp tomato paste
4 garlic cloves, mashed
2 sprigs thyme, leaves picked
1/2 bunch parsley, finely chopped
1 bay leaf
200g mushroom, quartered
50g unsalted butter
olive oil
salt & fresh ground pepper
Instructions
1. Preheat the oven to 200 degrees. Heat a tablespoon of olive oil over medium heat in a large frying pan, sauté the lardons for 2 to 3 minutes until lightly browned and set aside on a plate.
2. Coat the pieces of beef in flour, season with salt and pepper, and brown on all sides in the bacon fat and olive oil. Set aside. Again, in the same oil/fat, sauté the onion, garlic, and the carrot until softened. Set aside.
3. Deglaze the frying pan with the wine, pour it into an oven-proof casserole along with the meat, lardons, shallots, garlic, carrots and add enough stock to almost cover the mix. Stir in the tomato paste and add the parsley, sage, and half the thyme.
4. Bring to a simmer on the top of the stove, cover, and place in the oven. Reduce heat to 120 degrees and simmer slowly for 3 hours to 4 hours, or until a fork pierces the meat easily.
5. When the stew meat is tender, add the mushrooms. If the sauce is too thin, stir in a spoonful of flour and boil it down to reduce to the right thickness. Taste for seasoning before serving.
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Ingredients (serves 4-6)
150g bacon, solid chunk cut into lardons
500g braising steak, cut into cubes
2 tbsp flour
2 carrots, peeled and diced
1 onion, peeled and diced
3 cups red wine
2-3 cups beef stock (enough to cover)
1 tbsp tomato paste
4 garlic cloves, mashed
2 sprigs thyme, leaves picked
1/2 bunch parsley, finely chopped
1 bay leaf
200g mushroom, quartered
50g unsalted butter
olive oil
salt & fresh ground pepper
Instructions
1. Preheat the oven to 200 degrees. Heat a tablespoon of olive oil over medium heat in a large frying pan, sauté the lardons for 2 to 3 minutes until lightly browned and set aside on a plate.
2. Coat the pieces of beef in flour, season with salt and pepper, and brown on all sides in the bacon fat and olive oil. Set aside. Again, in the same oil/fat, sauté the onion, garlic, and the carrot until softened. Set aside.
3. Deglaze the frying pan with the wine, pour it into an oven-proof casserole along with the meat, lardons, shallots, garlic, carrots and add enough stock to almost cover the mix. Stir in the tomato paste and add the parsley, sage, and half the thyme.
4. Bring to a simmer on the top of the stove, cover, and place in the oven. Reduce heat to 120 degrees and simmer slowly for 3 hours to 4 hours, or until a fork pierces the meat easily.
5. When the stew meat is tender, add the mushrooms. If the sauce is too thin, stir in a spoonful of flour and boil it down to reduce to the right thickness. Taste for seasoning before serving.
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I have gas, or rather should say "i have a gas cooktop" to avoid confusion 
. I love doing both oven and cooktop - depending on if it needs reducing and if I am home!
My dream.
