Audley Chef Masterclass
15th February 2021
Audley Chef Masterclass – Beef Bourguignon
Last month we asked for you to vote for a dish that you would like to see a chef masterclass on. We offered a number of exciting dishes including a pan-roasted hake with a soft herb risotto and a wild mushroom stroganoff.
The results are in and we are thrilled to announce that the most popular option was the Beef Bourguignon recipe from Scott at our sister restaurant, St Elphin’s Park in Derbyshire. Continue reading to get the recipe and to see Scott cook his dish.
Note, this recipe requires the beef to marinate overnight and the dish will serve 8-10 people with sides, Scott recommends some lovely creamy mash, green beans and crusty bread. The ingredients can easily be halved to serve 4-5 people.
For the marinade:
1 litre of red wine
3kg diced chuck steak
1 onion, quartered
4 cloves of garlic
3 sprigs of thyme
1 bay leaf
Salt & pepper
For the Beef Bourguignon:
1 litre of beef stock
300ml cooking brandy
500g of button mushrooms
200g silverskin onions
500g smoked bacon lardons, fried
5 diced shallots
2 cloves of chopped garlic
4tbsp tomato puree
1 bouquet garni (thyme, rosemary & a bay leaf)
Seasoned flour (for coating)
Oil (for cooking)
3 knobs of butter
Handful of chopped parsley
Mix the beef with the marinade ingredients and marinade overnight in a fridge.
Separate the beef from the marinade and strain the marinade liquid through a sieve. Reserve the strained liquid, this will be used later.
Coat the beef in the seasoned flour and lightly dust off any loose flour.
Put a large pan on the hob with a little oil and bring to a medium-heat. Cook the beef in batches, we're aiming for a gentle browning of the beef, put the cooked beef to the side. When all the beef is cooked, keep the pan for the next step. We want to keep all of the lovely flavours from the beef and the seasoned flour.
Add a little more oil to the pan and add the chopped shallots, diced garlic and cook until soft, stir regularly to deglaze the caramalised flavours from the bottom of the pan. Then carefully add the brandy and cook the alcohol out.
Add the tomato puree to the pan, the original marinade liquid and the beef stock. Place the beef back into the pan and mix well. Add the bouquet garni to the pan and simmer for 2 hours.
Add a small amount of oil and a knob of butter to a frying pan and put over a medium-heat, then colour the mushrooms and add to the pan with the beef. Complete the same process with the carrots and the silverskin onions.
Add the chopped parsley and cook the beef bourguignon for a further 10 minutes. Discard the bouquet garni and serve in a bowl with the fried bacon sprinkled on top.
Serve with creamy mash, green beans and crusty bread.