Beef bourguignon to me is a beef stew braised in red wine, and beef stock, which are cooked with carrots, onions, garlic, and a bouquet garni, and garnished with onions, mushrooms, and bacon for delicious flavoursome meal as well as full meal.
This stew goes well with mashed potatoes, green beans, or a loaf of bread. When I am having guests, I would rather used mashed potatoes as a hearty comfort meal and of course with a glass of red wine. Since I am cooking it for Friday dinner; which in my family Friday we usually have pasta or lasagne or pizza. Most of the time eat out pizza.
My family wanted something different today, they don’t want meatballs in tomato sauce nor white sauce. I know for a fact, everyone in the world do have a hearty comfort meal of stew. There are many different styles of cooking so too the name of the stew.
So I search and found a handful of stew beef. I found this simple easy cooking called beef bourguignon from ilovepasta as it includes pasta. Well, I am always looking for ideas and recreated this ilovepasta to make my own version. The original linked is attached at the bottom.
My stew is as simple hearty comfort delicious and different to the normally Friday dinner meal. Let’s cook and enjoy pasta night with family and its a great union as now a days you seldom have family sitting down together to eat.
50 g unsalted butter
800 g beef rump, minced with food processor
2 Tbsp plain flour
120 g bacon with fat rinds, cut into sticks
2 cloves garlic, peeled and sliced
1 large onion, thinly sliced
2 thinly sliced carrot
1 leek, cut thinly ring shape
250 ml beef stock
1 bottle pinot noir or red wine such as sav/semillion
1 bouquet garni (bay leaves, thyme, rosemary, sage), tied with string
24 button mushrooms, sliced and stems trimmed
1 can diced tomatoes
2 Tbs tomato paste
1 spring onion cut to garnish
1 Tsp black pepper plus more to taste
½ Teaspoon salt, plus more to taste
1 packet spiral pasta, cook as per instruction on packet
Heat butter in a large cast-iron casserole pot over medium heat and brown the beef minced for 5-7 minutes. Sprinkle with the flour and cook for further 4 minutes, season beef with salt and pepper, then transfer with to a plate.
Cook the bacon in the same cast-iron casserole for about 3 minutes, then add garlic, onion, celery,and carrots to the pot; sauté until softened for about 7-10 minutes.
Return the beef to the pot, add diced tomatoes, tomato paste,the beef stock and bring to the boil. Add red wine and bouquet garni and season generously with sea salt and freshly ground black pepper.
Simmer for 1 1/2 to 2 hours over low heat, until the sauce has reduced to a thick consistency. Add the mushrooms during the final 20 minutes of cooking, stirring continuously, for sauce to reduce further.
Allow to cool slightly before serving with the hot cooked pasta sprinkled with cut spring onion.
Note: you can use fettuccine or any pasta of your choice,or mashed potatoes. You can use any red wine of your choice. You can omit spring onions.
Check the original link: https://www.ilovepasta.org/resource-center/recipes/beef-bourguignon-fettuccine