British Beef Diced 28-Day Dry-Aged | ±250g

Here is a step-by-step Beef Bourguignon recipe using 250g of diced grass-fed beef. It's a simplified version perfect for a smaller portion while maintaining rich, traditional flavours.

Beef Bourguignon

Ingredients
- 250g diced grass-fed beef
- 1 tablespoon vegetable oil
- 2 tablespoons plain flour
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 carrot, sliced into rounds
- 100g mushrooms, halved
- 1 tablespoon tomato paste
- 250ml red wine (e.g., Burgundy or Pinot Noir)
- 250ml beef stock
- 1 bay leaf
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- Salt and pepper, to taste
- 1 tablespoon butter (optional, for finishing)

Instructions
1. Prepare the beef: Pat the diced beef dry with kitchen paper, then season with salt and pepper.
2. Brown the beef: Heat 1 tablespoon of vegetable oil in a large saucepan or casserole pot over medium-high heat (180°C). Add the beef in batches, browning on all sides for about 4-5 minutes. Remove and set aside.
3. Sauté vegetables: In the same pot, reduce heat to medium. Add the chopped onion, garlic, and carrot. Sauté for 3-4 minutes until softened.
4. Add flour: Sprinkle the flour over the vegetables, stirring well to coat for 1 minute.
5. Deglaze with wine: Pour in the red wine, stirring well to lift any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
6. Combine ingredients: Return the beef to the pot, add the tomato paste, mushrooms, beef stock, bay leaf, and thyme. Stir everything to combine.
7. Simmer gently: Bring the pot to a gentle boil, then reduce the heat to low (90-100°C). Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
8. Finish and season: Remove the bay leaf and thyme sprigs. If desired, stir in 1 tablespoon of butter for a silky finish. Taste and adjust seasoning with salt and pepper.
9. Serve: Serve hot with creamy mashed potatoes, crusty bread, or buttered green beans.

Enjoy this rich, comforting dish! It's a perfect way to highlight the quality of grass-fed beef in a smaller portion.

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