This recipe serves
4
Boeuf Bourguignon
Slow cooked beef in red wine
Ingredients
- 1 bottle
- 1 kg
- 250 gm
- 80 gm
- 80 gm
- 250 gm
- 1
- 2 sprigs
- 2 stalks
- 30 gm
- 20 gm
- 60 ml
- 60 ml
- 20 gm
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- Bottle of red wine (boiled down to 1/3 of its volume)
Feather steak cut into 5cm cubes
Onion cut into 2 cm dices
Carrots peeled and cut into 2 cm dices
Celery cut into 2 cm dices
Flat mushrooms cut into 2 cm dices
Bay leaf
Thyme
Parsley
Strong white flour
Unsalted butter...
Vegetable oil
Chicken stock
Chopped garlic
Tips
Browning the flour in will give the dish a deeper colour and a slight nutty taste. Spread it on a baking tray. Bake at 220c for 8-12 minutes. You want a rich gold colour.
You can tie up the herbs with string to make a bouquet garni this makes it easier to fish them out before serving.
Pinot Noir is best, the better the wine the better the dish.
The wine is reduced to intensify the taste.
If at the end of the cooking you think the sauce is too thin, remove meat and keep warm. Reduce sauce over a high heat.
Cook
- Mix meat, herbs, carrot, celery, onion and wine in bowl
- Marinate in fridge for 24 hours (don’t cheat)
- Place in colander over a bowl and drain meat for 2 hours
- Place ingredients on a plate
- Melt all the butter and half the oil
- Brown the steak, in batches over medium heat, removing each batch once brown
- Place browned meat in colander to drain off any oil
- Colour marinade vegetables for 5-10 minutes
- Drain in colander
- Return meat and vegetables to casserole
- Add browned flour
- Cook and stir for 1 minute on low heat
- Add stock, garlic and wine
- Bring to the boil and cover
- Place casserole in oven and cook for 3- 31/2 hours at150C/300F/Gas2.
- Add mushrooms halfway through cooking
- Serve
Equipment required
- Knife
- Chopping board
- Scales
- Measuring cup
- Heavy casserole
- 2 Large glass bowl
- Colander
- Plate
Regional French food
This recipe originates from:
Burgundy and Lyonnais