Beef Bourguignon

Today I had some time to rest and relax so I did some reading and net surfing. I have always wanted to take proper photographs of my food and cooking and never really know how to improve my poor skills. It is becoming very challenging these days especially now that the sun goes down before my cooking is done and I’m stuck in a very badly lit dining area. I searched around and found a way to improve my DSLR built-in flash by making a DIY bounce card and stick it to my camera. I did a couple of testing before dinner time and it turned out to be okay so I was eager to try this out. I wasn’t sure how this turn out to be on the computer and with some post-processing, I was happy with the results.Presenting to you, my version of Beef Bourguignon with Mash on the side. The recipe was adapted from both ATableForTwo and Continental website.


  • 1/2 brown onion, peeled and sliced
  • Sprig flat-leaf parsley
  • Sprig of thyme
  • 2 bay leaf (1 for marinade and 1 for cooking)
  • 650gm of chuck steak/top rump/slow-cook beef chunks
  • 1/2 cup red wine
  • 5 tablespoons (or more) olive oil
  • 2 pieces of short-cut bacon, cut into long thin strips
  • 7 shallots/small onions, peeled
  • 5 large fresh white mushrooms, quartered
  • 3 tablespoons of plain flour
  • 1 cup of beef stock
  • 1 garlic clove, crushed
  • 1 celery stick, cut into 2cm length
  • 2 carrots, cut into 1cm length
  • 1 generous tablespoon of tomato paste
  • 1 tablespoon of salt and dash of pepper


Beef Bourguignon

  1. For preparation, in deep bowl, put a few of the onion slices, some parsley, thyme and 1 bay leaf. Add a few pieces of beef on top, then layer up until all the beef, parsley and thyme are used up.
  2. Mix together the wine and 3 tablespoon of olive oil, and pour them over the beef. Cover the bowl with clingfilm and refrigerate for at least 4 hours, stirring occasionally.
  3. When ready to cook, remove the beef from the marinade and coat them all over with flour. Save the marinade for usage later.
  4. In a large casserole, heat up enough olive oil (just thin layer on the base of the pot) on medium heat, brown the coated beef chunks all over. Do this in batches and make sure you do not overcrowd the pot as you want each piece to be properly browned. Set aside.
  5. With the remaining oil in the casserole, fry the bacon until they start to pop.
  6. Toss in the shallots, then celery, carrots and lastly the mushrooms and fry until they become soft.
  7. Scoop in the tomato paste and the marinade (juice only) and add another bay leaf into the pot.
  8. Pour in the beef stock enough to cover all the ingredients in the pot and add the salt and pepper.
  9. Simmer over low heat for 1 1/2 hours. Adjust the seasoning as you wish before serving.
  10. Serve hot with mash potatoes and boiled broccoli on the side.
I have included my mash potatoes recipe (ingredients are embedded in the steps) as below.
Mash Potatoes
  1. Peel 3 potatoes and cut into small chunks.
  2. Place the potatoes into a pot/saucepan and cover them with water and 1 tablespoon of salt.
  3. Boil them for approximately 15 minutes or till they are soft. Use a fork and if you are able to fork through the potatoes means they are ready.
  4. Pour all the water away and using a hand-blender, pulse the potatoes till it is nicely mashed.
  5. Place the pot/saucepan back to the stove over the lowest heat.
  6. Stir in a tablespoon of butter and 2 tablespoons of Crème fraîche. Sprinkle with dash of black pepper and stir to combine well.

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