Beef Bourguignon Recipe Kit Recipe

About this recipe

Experience the comforting flavors of French cuisine with our Beef Bourguignon Recipe Kit, designed to make this classic dish simple and enjoyable to prepare. Featuring tender beef, earthy mushrooms, vibrant carrots, and a rich red wine sauce, this kit provides everything you need to create a hearty and flavorful meal. With aromatic garlic, onions, and bay leaves enhancing the dish, every bite is a celebration of wholesome ingredients and timeless cooking traditions. Perfect for cozy family dinners or special occasions, our easy-to-follow instructions ensure a stress-free cooking experience that delivers restaurant-quality results. Whether you’re impressing guests or treating yourself to a comforting meal, this recipe kit brings the essence of French culinary excellence straight to your kitchen. Order now on the AnyFeast website or app and enjoy the convenience of a thoughtfully curated kit that makes cooking delicious meals effortless.

Ingredients

• - Thyme Bunched Herb
• 1 Kg Jersey Royal Potatoes
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Kg Carrots - 1kg
• 100 G Jumbo Garlic 100g
• - Beef Topside Steak (1 Kg) Thin
• - Potts Beef Stock Can
• - Mushroom Closed Cup Box
• 750 Ml Alto De Bayna Barrica Red Wine, 750Ml
• 1 Kg Natural Sea Salt Bwfo
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 200G Kerrygold Salted Block
• 10G Rajah Bay Leaves 10G
• 830G Turkish Tomato Paste, 830G

Instructions

1. 1. In a large Dutch oven or heavy-based pot, heat 1 tablespoon of cooking oil over medium heat. Sauté the smoked back bacon rashers for about 3 minutes until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
2. 2. Pat dry the beef topside steak with a paper towel. In batches, sear the beef in the hot oil and bacon fat until browned on all sides. Remove the beef to the dish with the bacon.
3. 3. In the remaining oil and bacon fat, sauté the diced onions and sliced carrots for about 3 minutes until softened. Add 4 cloves of minced garlic and cook for 1 minute until fragrant. Drain any excess fat.
4. 4. Return the bacon and beef to the pot. Season with 1/2 teaspoon of salt and 1/4 teaspoon of ground white pepper. Sprinkle with 2 tablespoons of plain flour, toss well to coat, and cook for 4-5 minutes to brown the flour.
5. 5. Add the red wine (750ml) and enough beef stock to barely cover the meat. Stir in 2 tablespoons of fried tomato sauce and 1 tablespoon of tomato paste. Add a bay leaf and a few sprigs of flat leaf parsley. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender and falling apart.
6. 6. While the beef is simmering, prepare the mushrooms. In a medium-sized skillet, heat 2 tablespoons of butter over medium heat. When the butter begins to foam, add 2 cloves of minced garlic and cook for about 30 seconds until fragrant. Add the sliced mushrooms and cook for about 5 minutes, shaking the pan occasionally to coat the mushrooms in the butter. Season with a pinch of sea salt and ground white pepper, if desired.
7. 7. In the last 5 minutes of cooking time, add the browned mushrooms to the pot with the beef. Stir to combine and let simmer for an additional 3-5 minutes.
8. 8. While the dish is finishing, prepare the Jersey Royal Potatoes as a side. Boil the potatoes in salted water until tender, then drain and mash with a knob of butter and a pinch of salt, if desired.
9. 9. Once the Beef Bourguignon is ready, garnish with freshly chopped flat leaf parsley. Serve hot with the mashed Jersey Royal Potatoes, or alternatively, with rice or noodles.