A MEAL YOU CAN MAKE
Beef bourguignon-style stew
A patient beef and mushroom braise with a rich wine sauce.
About 155 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
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Ingredients · 2 servings
- 400g Beef stewing cubes, 3 cm pieces
- 200g Mushrooms, halved
- 200g Carrots, 2 cm pieces
- 150g Onion, wedges
- 10g Garlic, minced
- 250ml Red wine
- 300ml Beef stock
- 20g Tomato puree
- 15g Plain flour
- 20ml Olive oil
- 1 tsp Dried thyme
- 150g Bread, to serve
Allergens: Wheat/gluten, possible sulphites in wine and celery in stock. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~770 kcal · 58g protein · 59g carbohydrate · 25g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Prepare vegetables and measure liquids. Pat beef dry with kitchen paper, then discard it and wash hands.
Brown the beef
Heat oil over medium-high heat. Brown beef in batches without crowding; allow extra time for four portions. Move to a clean bowl.
Build the braising liquid
Soften onion and carrots in the pan. Add garlic, tomato puree and flour and stir briefly. Gradually add wine and stock, scraping up browned bits. Return beef and add thyme.
Braise until tender
Cover and simmer on very low heat. Stay nearby and check liquid periodically, adding hot water if needed. Beef should yield easily to a fork; some cuts need longer. Check the centre of the meat with a clean food probe: 75°C for 30 seconds or 70°C for 2 minutes. Continue cooking and recheck if needed.
Check: Check the centre of the meat with a clean food probe: 75°C for 30 seconds or 70°C for 2 minutes. Continue cooking and recheck if needed.
Add the mushrooms
Add mushrooms and simmer partially covered until they soften and the sauce thickens. Extend until beef is fully tender.
Check and serve
Serve with bread. The time estimate is a starting point; tenderness matters, and wine alcohol is not guaranteed to disappear.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 12 min · Cooking: about 138 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Burgundian-inspired · simplified home braise. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.