Boeuf Bourguignon
Boeuf Bourguignon originated in France as pauper’s food. A rich stew that used the cheapest cuts of meat, and went the furthest with the addition of vegetables.
These days, the dish has been elevated and revered all over the world, yet this Boeuf Bourguignon recipe is quick and simple to achieve.
Red Wine Stew
The key to the richness of Bourguignon is the red wine gravy. Trust the French to make such a decadent stew. You must use a full-bodied red wine, as this will round out the flavour profile and cook down into a delicious sauce.
Slow Cooker Option
You can use a slow cooker for the simmering section of this recipe. Especially if you’ve used larger chunks of diced beef which needs more time to soften.
Using a slow cooker for the cooking down part means it’s a great dish to prep and leave cooking during the day, ready for finishing and eating in the evening.
Boeuf Bourguignon
Course: MainCuisine: French6
servings20
minutes2
hoursThis classic French winter warmer isn’t as complicated as you’d think. This simple 2.5 hour recipe will be a favourite in no time.
Ingredients
1kg (2lb) tenderised steak, cut into chunks
2 onions, chopped
600ml (1 pint) full flavoured red wine
3 garlic cloves, chopped
Several sprigs of thyme
25g butter
175g smoked bacon lardons
2 tablespoons plain flour
2 tablespoons brandy
375g baby onions or shallots (spring onions),
200g button mushrooms
Salt and pepper
Chopped flat leaf parsley, to garnish
Directions
- Put the meat, onions, wine, garlic and thyme in a large, casserole bowl. Cover and leave overnight in the refrigerator.
- Drain, reserving the liquid. Remove the pieces of meat and pat them dry on kitchen paper. Use half the butter to fry the meat in small batches until well browned, using a slotted spoon to drain and transfer each batch to a large saucepan.
- Melt a little more butter and fry the con until it is golden. Add the flour and cook, stirring for 1 minute. Stir in the brandy, strained marinade and seasoning and bring just to the boil. Pour over the meat, cover and cook on the lowest possible heat for 1.5 hours until the meat is tender.
- Meanwhile melt the remaining butter in a frying pan and fry the onions, then the mushrooms until they are beginning to brown. Add to the meat for the last 30 minutes. Check the seasoning and serve sprinkled with parsley
Notes
- Use our tenderised steak for this recipe, to ensure a fast but tender beef stew!