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Beef Bourguignon

METHOD

Conventional Oven

  1. Preparation: Start by preheating your oven to 150°C. Cut the braising steak into evenly sized chunks. Season the beef with salt and pepper, then lightly dust with flour.
  2. Brown the Beef: Heat 1 tablespoon of olive oil in a large ovenproof casserole dish or a heavy-bottomed pot. Add the beef in batches and brown on all sides. Remove the beef and set aside.
  3. Cook the Bacon and Vegetables: In the same pot, add the bacon and cook until it starts to crisp. Add the diced onion and sliced carrots. Cook until the onions are soft and golden. Add the minced garlic and cook for another minute.
  4. Deglaze and Combine: Add the browned beef back to the pot. Pour in the red wine and beef stock, ensuring the beef is covered. Add the bay leaves and thyme. Bring to a simmer.
  5. Braise in the Oven: Cover the pot with a lid and place in the preheated oven. Braise for about 2 hours, or until the beef is tender.
  6. Cook the Mushrooms and Shallots: While the beef is braising, heat the remaining tablespoon of olive oil in a pan. Add the mushrooms and pearl onions. Sauté until the mushrooms are golden and the onions are tender. Set aside.
  7. Combine and Finish: Once the beef is tender, remove the pot from the oven. Add the sautéed mushrooms and pearl onions to the pot. If the sauce is too thin, you can simmer it on the stove for a few minutes to reduce and thicken.
  8. Garnish and Serve: Check the seasoning, adding more salt and pepper if necessary. Garnish with chopped fresh parsley. Serve the Beef Bourguignon with mashed potatoes, noodles, or crusty bread.

Ninja Foodi Technique

  1. Preparation: Season the beef with salt and pepper, and dust with flour.
  2. Sear the Meat: Set your Ninja Foodi to 'Sauté' and heat 2 tablespoons of olive oil. Sear the ox cheek pieces in batches until browned on all sides. Remove and set aside.
  3. Cook Bacon and Vegetables: In the same pot, cook the bacon until it starts to crisp. Add the onion and carrots, cooking until the onions are soft. Add the garlic and cook for another minute.
  4. Deglaze and Combine: Return the ox cheek to the pot. Add the red wine, beef stock, bay leaves, and thyme.
  5. Cooking Method Choice:
    • For Slow Cooking: If you prefer to slow cook, set your Ninja Foodi to the 'Slow Cook' setting. Cook on low for 6-8 hours or on high for 3-4 hours, or until the meat is tender.
    • For Pressure Cooking: To save time, you can use the pressure cook function. Secure the pressure lid, set the valve to 'Seal', and cook on high pressure for 45-60 minutes. After cooking, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
  6. Cook Mushrooms and Pearl Onions: While the ox cheek is cooking, sauté the mushrooms and pearl onions in a pan with the remaining tablespoon of olive oil until golden and tender. Add them to the pot once the meat is cooked.
  7. Thicken and Serve: If the sauce needs thickening, set the Ninja Foodi to 'Sauté' and simmer until it reaches your desired consistency. Adjust seasoning with salt and pepper. Garnish with fresh parsley.
  8. Serve: Serve with your choice of mashed potatoes, noodles, or crusty bread.

Using the Ninja Foodi for this recipe offers the convenience of cooking everything in one pot with less time and effort, while still achieving a richly flavoured, tender Beef Bourguignon. Enjoy your meal!

A hearty dish like Beef Bourguignon pairs beautifully with a range of sides. Here are some suggestions to complement the rich, deep flavours of the dish:

Side Dishes

  1. Creamy Mashed Potatoes: A classic choice, mashed potatoes are perfect for soaking up the delicious sauce.
  2. Buttered Egg Noodles: These offer a lighter, yet satisfying, alternative to potatoes.
  3. Steamed Green Beans or Broccoli: A simple, lightly seasoned vegetable side can balance the richness of the dish.
  4. Glazed Carrots: Their sweetness can complement the savoury depth of the Bourguignon.
  5. Crusty Bread: Ideal for mopping up the sauce, a fresh baguette or a crusty loaf would be excellent.
  6. Cauliflower Mash: For a lower-carb option, cauliflower mash is creamy and pairs well with the stew.
  7. Roasted Root Vegetables: Vegetables like parsnips, turnips, and carrots roasted with herbs can be a wonderful accompaniment.

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INGREDIENTS
  • 450g braising steak, cut into chunks
  • 200g bacon, chopped
  • 1 large onion, diced
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • 1 bottle (750 ml) dry red wine (like Burgundy or Pinot Noir)
  • 300 ml beef stock
  • 2 bay leaves
  • 1 tsp dried thyme
  • 250g mushrooms, quartered
  • 150g small shallots
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 2 tbsp plain flour (for dusting the beef)
  • Fresh parsley, chopped (for garnish)

Hot Tips

  • Proper Browning: Take your time to brown the beef pieces thoroughly. This step is crucial for developing deep, rich flavours in the dish. Do it in batches to avoid overcrowding the pan, which can lead to steaming rather than browning.
  • Deglazing: After browning the meat and vegetables, use a bit of wine or stock to deglaze the pan. This process lifts the caramelised bits off the bottom, incorporating them into the stew for added flavour.
  • Thickening the Sauce: If the sauce is too thin after cooking, thicken it with a slurry (a mix of cold water and flour) or by simmering to reduce. The sauce should coat the back of a spoon.

Pairings

Wine Pairings

  1. Red Burgundy or Pinot Noir: These wines, with their earthy and fruity notes, complement the richness of the dish perfectly. They are classic choices for a reason.
  2. Cabernet Sauvignon: A full-bodied Cabernet with its bold tannins can stand up to the hearty flavours of the stew.
  3. Merlot: A smoother, less tannic option, Merlot brings plum and herbal notes which can harmonise well with the dish.
  4. Syrah/Shiraz: These wines offer spicy and smoky notes that can add an interesting dimension to the meal.
  5. Zinfandel: Its bold fruitiness and spice can be a delightful contrast to the savory stew.

Beer Pairings

  1. Stout or Porter: These dark beers, with their roasted malt flavours, can complement the beefy richness of the Bourguignon.
  2. Belgian Dubbel: This type of beer has a malty sweetness and a slight spiciness that can match well with the stew.

Non-Alcoholic Pairings

  1. Sparkling Grape Juice: The sweetness and fizz can cleanse the palate between bites of the rich stew.
  2. Sparkling Water with a Squeeze of Lemon or Lime: A simple yet refreshing option that can help cut through the richness of the dish.
  3. Non-Alcoholic Red Wines: There are some excellent options on the market that mimic the complexity of traditional red wines without the alcohol.

After-Dinner Options

  1. Brandy or Cognac: These spirits can be a lovely way to round off a rich meal like Beef Bourguignon.
  2. Coffee or Espresso: A strong coffee can provide a bitter counterpoint to the richness of the meal, cleansing your palate.