Boeuf Bourguignon

Boeuf Bourguignon is a delicious classic that tastes perfect during autumn or winter. Serve it with glazed onions and a scoop of mashed potatoes.

Recipe: Boeuf Bourguignon

Serves 4
Preparation: 30 min
Oven time: 2 hours

Ingredients:

• 1 kg lean beef stew meat
• 150 g diced bacon
• 250 ml red wine
• 250 ml beef stock
• 50 ml cognac
• 250 g chestnut mushrooms
• 2–3 tbsp flour
• 70 g tomato purée
• 50 g butter
• 4 cloves garlic
• 1 leek
• 2 large carrots
• 2 sprigs thyme
• 2 bay leaves
• 4 shallots
• Flat-leaf parsley
• Salt and pepper

How to make Boeuf Bourguignon?

Preparation:

1. Slice the carrots and leek into large pieces, finely chop the garlic. Halve the mushrooms and finely dice the shallots.
2. Remove the stems from the parsley, but don’t throw them away! Chop the leaves finely and set aside.
3. Make a bouquet garni using bay leaves, thyme and parsley stems.
4. Cut the beef into equal chunks, season with salt and pepper, and coat lightly with flour. Shake off any excess.

Method:

1. In a large Dutch oven, fry the bacon in a bit of oil. Remove and set aside, leaving the fat in the pan.
2. Add a knob of butter to the pan and brown the beef on all sides. Add the shallots and garlic and cook for 5 minutes.
3. Add the cognac and flambé it. If you’re using an electric stove, light it with a match to burn off the alcohol.
4. Stir in the tomato purée and cook for 3–4 minutes. Deglaze with red wine and beef stock. Add the remaining ingredients except for the parsley leaves.
5. Let it simmer gently for 2 hours on low heat or in a 150°C oven.
6. Remove the bouquet garni before serving. Garnish each plate with chopped parsley.
7. Serve with glazed onions and creamy mashed potatoes.