galvin at windows beef bourguignon

Beef

Galvin at Windows beef bourguignon

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Marc Hardiman, head chef at London’s Galvin at Windows, shares his recipe for beef bourguignon. The Mayfair restaurant’s French classic, made with slow-cooked beef in good red wine, will leave you with a warm glow

Ingredients

500g British grass-fed beef feather blade, cut into 4 equal portions

3-4 tbsp rapeseed oil for frying

Plain flour to dust (gluten free if need be)

115g butter, plus 25g for the sauce (optional)

4 smoked pancetta rashers, cut into 1cm x 4cm pieces, or smoked bacon

8 button mushrooms

8 baby onions, peeled

8 mini new potatoes (or 4 larger ones, halved), peeled

1 litre good quality beef stock

1 celeriac, peeled and cut into 3cm pieces

1 thyme sprig

1 tarragon sprig, leaves picked

and chopped

1 tbsp chopped fresh chives

300ml good quality red wine

200ml ruby port

5 garlic cloves, roughly chopped

1 carrot, sliced

1 onion, sliced

1 celery stick, cut into 3cm lengths

3 bay leaves

1 thyme sprig

Directions

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Ingredients