Boeuf Bourguignon

Name: Boeuf Bourguignon
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
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

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: French

Servings

servings

Prep time

minutes

Cooking time

hours

This 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!