Beef Bourgignon or Boeuf Bourgignone – this is one recipe that everyone knows perfectly reflects the cuisine of Bourgogne, better known to English speaking countries as Burgundy.
It’s a tasty stew of beef braised in red wine (traditionally red Burgundy) and beef broth. Flavoured with garlic, onions and a bouquet garni, with pearl onions and mushrooms added towards the end of cooking. This is a classic, easy dish to prepare. This recipe is based on a traditional French version. If you have time, marinade the meat the night before, it will really enhance the flavour
Ingredients
To serve 6 people
1.5kg beef blade or chuck steak
750ml red wine (Burgundy is traditional)
3 garlic cloves – peeled and crushed
Bouquet garni (thyme, rosemary and bay leaves)
70g unsalted butter
1 onion peeled and chopped
1 carrot peeled and chopped
2 tbsp plain flour
200g bacon cut into short strips
300 shallots (peel but leave them whole)
200g button mushrooms
Method
1. Cut the beef into cubes about 4cm wide and put in a bowl with the garlic, wine and bouquet garni. Cover and leave to marinade for at least three hours (or overnight).
2. Pre-heat the oven to 160°C (Gas mark 2-3).
3. Drain the meat from the marinade and dry with a paper towel, keep the marinade for later.
4. Melt 30g of butter in a large pan and add the onion, carrot and boquet garni. Cook over a low heat for 8-10 minutes then remove from the heat.
5. Melt 20g of butter in another pan and add the dried meat. Fry for about 5 minutes then add to the pan with the onion and carrot.
6. Pour the marinade juice into the pan that fried the meat. Bring to boil for about 30 seconds to de-glaze the juices left behind by the meat.
7. Put the pan holding the meat and vegetable back on the hob and sprinkle the flour over. When everything is nicely coated, cover with the marinade. Bring to the boil and then simmer for about 2 hours.
8. Melt the remaining butter in a pan, fry the shallots and bacon until they’re just nicely softened but not browned. Add the mushrooms and cook for about 3 minutes. Drain them and then add to the casserole.
9. Continue to cook the casserole for a further 30 minutes. Remove the bouquet garni, season and serve with a big hunk of French bread and a glass of Burgundy.
Bon appétit!
