Barlochan Beef Bourguignon

I took a trip to the Kirkcudbright last weekend and happened across another wonderful Dumfries and Galloway farmers market. As usual I was not disappointed and came away with rather more than I had intended!

I mentioned Barlochan highland beef in an earlier blog post, about how they make the best pies in the world, (which they do), however I failed to mention the beef. I’ve bought mince on a number of occasions and it really does make the best bolognese you’ve ever tasted. If you’re used to buying supermarket mince then the different is like riding a bicycle to being driven about in a limo. It’s not even the same meal. It’s missing the greasyness that you so often get with beef and gives the dish a flavour of its very own.

Last Sunday I bought some diced casserole steak with the vague notion to make something good and hearty during the week. When the time came I was in the mood for Bourguignon, which I’ll admit I haven’t made for ages. Mostly because its such a fiddle to peel the shallots while keeping them whole!

Here’s what I did: IMG_8581

  • 550g (ish) of Barlochan beef casserole steak
  • 5 pieces of streaky bacon, sliced
  • 200g shallots, carefully peeled
  • 100g button mushrooms
  • 2 garlic cloves, sliced
  • handful of chopped rosemary
  • tablespoon of tomato puree
  • seasoning
  • An entire bottle (750ml) of red wine – don’t cook with wine that you wouldn’t drink, you’re only doing yourself a disservice later.
  • tablespoon sour cream

Start by searing the beef, in batches if needed, and set aside. Then, using the same pan fry the shallots, mushrooms, garlic, seasoning and herbs. Once browned re-add the beef and tomato puree and stir through. Then pour over the wine and a little water to almost cover the beef. make sure to scrape the bottom of the pan at this point to make sure all the caramelized cooking juices are incorporated into the stew. Bring to the boil.

IMAG0387Cover and place into the oven at 180 degrees (You might need to change pan at this point depending on what you have that’s oven proof). After about 2 hours check the beef to see if it’s done. I then removed the veg and beef and returned the sauce to the hob to reduce for ten minutes or so, just so that it thickened a little.

Re add the sauce to the beef and veg and stir in a tablespoon of sour cream to taste.

We then ate the bourguignon with fresh bread so that it was more like a soup, but it can of course be eaten with mash, green vegetables or however you like. Needless to say it was delicious, due in large part to the exceptionally tasty meat!

I’ll definitely be back for more!

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