Rich Beef Bourguignon with Potts' Beef Stock

Rich Beef Bourguignon with Potts' Beef Stock is the ultimate comfort dish, blending tender, slow-cooked beef with a deep, velvety sauce enriched by the premium quality of Potts' Beef Stock. Infused with aromatic herbs, hearty vegetables, smoky bacon, and a splash of red wine, this French classic offers layers of complex flavours that elevate your dining experience. Perfectly paired with creamy mashed potatoes or crusty bread, this recipe is ideal for a cosy family dinner or an elegant gathering. It's a timeless dish that's as satisfying to make as it is to savour!

Serves: 4
Prep Time: 20 minutes
Cook Time: 2.5 hours

Ingredients

• 500ml Potts' Beef Stock
• 800g diced beef (chuck or stewing steak)
• 2 tbsp olive oil
• 150g smoked bacon lardons
• 2 garlic cloves, minced
• 1 large onion, finely chopped
• 3 medium carrots, sliced into chunks
• 200g button mushrooms
• 2 tbsp plain flour
• 300ml red wine
• 2 tbsp tomato purée
• 2 bay leaves
• 1 tsp dried thyme
• Salt and freshly ground black pepper
• Fresh parsley, chopped (for garnish)

Method

1. Prepare the Beef
   Season the beef generously with salt and pepper. Heat 1 tbsp olive oil in a large casserole dish over medium-high heat. Brown the beef in batches, ensuring all sides are seared. Remove and set aside.

2. Sauté the Bacon and Vegetables
   Add the remaining olive oil to the dish. Fry the bacon lardons until golden and crispy. Stir in the garlic, onion, carrots, and mushrooms, cooking for 5 minutes until softened.

3. Build the Base
   Sprinkle the flour over the vegetables and bacon, stirring well. Gradually pour in the red wine, stirring to deglaze the pan. Add the tomato purée and cook for 2-3 minutes to combine.

4. Add the Stock and Simmer
   Pour in Potts' Beef Stock, stirring to create a rich sauce. Add the browned beef, bay leaves, thyme, and a pinch of black pepper. Bring to a simmer.

5. Slow Cook for Tenderness
   Cover the casserole dish with a lid and cook on low heat for 2–2.5 hours, stirring occasionally. The beef should become tender, and the sauce will thicken.

6. Final Touches
   Adjust seasoning with salt and pepper to taste. Remove bay leaves before serving.

7. Serve and Enjoy
   Garnish with fresh parsley and serve with buttery mashed potatoes, crusty bread, or a side of green beans.

Tip: For a twist, add a handful of pearl onions or a splash of balsamic vinegar during the last 30 minutes of cooking for extra depth of flavour.

This hearty dish showcases the richness of Potts' Beef Stock, making it the star of your dinner table.