Beef Bourguignon
A single portion of French cooking, ready in 39 minutes. Roughly £7.20 a portion.
Per portion
Calories from protein 29%, carbs 27%, fat 44%. Estimated from the ingredients.
Roughly £7.20 a portion.
Method
- 1
Melt the butter over high heat and sear the beef for 1–2 minutes until browned. Tip onto a plate. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 2
Fry the bacon and mushrooms in the same pan for 4 minutes until golden. Add to the beef.
- 3
Soften the onion and carrot for 8 minutes until soft and translucent, adding the garlic for the last minute.
- 4
Stir in the tomato purée and fry for 1 minute until it darkens, then add the wine, stock, thyme and bay leaf and simmer uncovered for 12–15 minutes until the carrot is tender and the sauce has reduced by half. A bigger batch takes longer to reduce: go by how it looks, not the clock.
- 5
Meanwhile, boil the potatoes for 15 minutes until tender, then drain and mash with the butter.
- 6
Return the beef, bacon and mushrooms for 1–2 minutes. Remove the bay leaf, season and serve with the mash.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/beef-bourguignon/
