Beef bourguignon

Beef bourguignon
A slow cooked dish that's perfect for chilly nights
Serves 6  / 
Prep 360 mins  / 
Cook 180 mins


2 x 375g packs Co-op British Fresh Beef Braising Steak
1 bottle red wine eg Shiraz
2 cloves garlic, peeled and crushed
1 bay leaf (optional)
4 fresh thyme stalks
2 tbsp Co-op olive oil
200g Co-op British unsmoked streaky bacon rashers, cut into pieces
300g shallots, peeled
2 tbsp Co-op plain flour
15g Co-op unsalted butter
200g button mushrooms
200ml beef or vegetable stock
2 tbsp tomato purée
Mash and French beans, to serve (optional)


Put the beef into a large bowl and season with freshly ground black pepper.

Add the red wine, garlic, bay leaf, if using, and half of the thyme.

Cover and refrigerate for at least 6 hours.

Preheat the oven to 170°C/fan 140°C/Gas 3.

Heat the oil in a large pan or casserole dish.

Fry the bacon then add the shallots and fry until golden
Set aside.

Add the beef to the pan, reserving the marinade, and fry until golden.

Sprinkle the flour over and cook for 2 mins.

Add the butter and fry the mushrooms for a few mins more.

Return the bacon and shallots to the pan with the marinade, stock, tomato purée and remaining thyme and cover tightly.

Cook in the oven for 3 hours.

Serve with mash and French beans, if you like