Recipe: Boeuf bourguignon

By , 2 March 2015



Boeuf bourguignonThe classic boeuf bourguignon recipe calls for a hearty slosh of Pinot Noir in the sauce. If your palate and wallet recoil at the idea of pouring a real Burgundy into your stew, a good quality local version will offer up equivalently aromatic elements.

170g un-sliced bacon
1 T olive oil
1.3kg lean stewing beef, cubed
1 carrot, peeled and sliced
1 onion, peeled and sliced
1 t salt
¼ t pepper, freshly ground
2 T flour
3 cups Pinot Noir
2-3 cups beef stock
1 T tomato paste
2 garlic cloves, crushed
1 sprig thyme and 1 bay leaf

Braised onions
24 pearl onions, peeled
1½ T butter
2 T olive oil
½ cup beef stock
salt and freshly ground pepper

Sautéed mushrooms
340g mushrooms, quartered
2 T butter
1 T olive oil

Pre-heat the oven to 160⁰C. Cut the bacon into one-centimetre lardon chunks and simmer in 1.5 litres of water for approximately 10 minutes until cooked through. Drain and discard the water.

Heat a casserole dish on top of the stove. Sauté the oil and bacon until golden, remove with a slotted spoon and set aside. Sauté the beef in the oil and bacon fat until browned and set aside with the bacon. In the same oil/fat, sauté the onion and carrot, then pour off the excess fat and return the meats to the casserole with the carrots and onion.

Add the tomato paste, garlic, herbs, salt, pepper and flour and mix well. Add the wine and stock and bring to the boil. Cover the stew, place it in the oven and cook for approximately three hours until the meat is tender.

While the meat is cooking, heat the butter and oil in a frying pan and sauté the onions until golden. Pour in the stock, salt and pepper. Cover and simmer until the onions are tender but retain their shape. In a second pan, heat the remaining butter and oil and sauté the mushrooms.

When the meat is tender, remove the casserole from the oven and strain the sauce. Return the meat to the casserole dish. Discard vegetables that remain behind in the sieve. Skim the fat off the sauce and return to the pot. If the sauce is too thick, add stock. Finally top with mushrooms and onions.

Pinot Noir. It’s a no-brainer.

  • This recipe was originally developed by chef and food writer Anna Trapido.


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