Beef Bourguignon with Purple Sprouting Broccoli

  • Preparation Time20 mins
  • Cooking Time130 mins
  • Serves4
  • DifficultyEasy
1kg shin of beef, cut into large cubes
2 tbsp plain flour
2 tbsp olive oil
150g pancetta, cut into small chunks
1 shallot, finely chopped
2 onions, sliced
1 garlic clove, crushed
75ml brandy
500ml Burgundy red wine
500ml beef stock
1 bouquet garni – 2 bay leaves, 2 sprigs thyme, 2 sprigs flat leaf parsle
25g/1oz butter
110g/4oz small baby onions
400g purple sprouting broccoli
25g butter
Salt and pepper

1. Toss the beef with the flour, salt and black pepper. Heat a large sauté pan until hot, add half the olive oil and the pancetta and fry for 1-2 minutes until golden brown.

2. Add the beef and fry until browned on each side. Add the shallot, onions and garlic and fry until just softened. Add the brandy and flame to burn off the alcohol. Add the red wine and beef stock and bring to a simmer. Add the bouquet garni then cover and cook on a low heat for 2 hours until tender and just thickened.

3. Check the seasoning before serving.

4. Plunge the broccoli into salted boiling water and cook for 2 to 3 minutes, drain. In a frying pan, heat the butter until foaming. Toss the broccoli and serve with the beef.

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