Boeuf bourguignon
The Sunday project above all! This boeuf bourguignon needs time. A classic dish from Burgundy. The bacon and mushrooms are cooked separately and only added at the end, so each ingredient keeps its character. It works well made a day ahead. Serve with mashed potatoes, boiled baby potatoes or pappardelle.
- 1 kg stewing beef
- plain flour
1 Cut the meat into chunks of about 100 g. Toss the chunks in flour so they are well coated.
- butter or oil
2 Heat butter or oil in the Dutch oven over medium-high heat. Brown the meat on all sides in batches. Set the browned pieces aside on a plate.
- 250 g bacon strips
- butter or oil
3 Blanch the bacon briefly in boiling water. This softens its flavour a little. Drain, then fry in butter or oil in the Dutch oven. Once the bacon colours, take it out of the pan and set it aside on a plate. It's fine if a little meat sticks to the bottom of the pan. This is the fond, and it adds extra flavour to the dish!
- 3 onions
4 Cut the onions into quarters. Fry them in the fat from the meat. When nice and soft, put the meat back in the pan (but keep the bacon aside). Season with salt and pepper.
- 1 bottle full-bodied red wine
- 1 litre stock or clear broth
- 1 bouquet garni (parsley, thyme, bay leaf, garlic clove)
5 Pour the red wine over the meat. Let it reduce by half without the lid. This takes about 20 to 30 minutes. Then add the stock. Bring to the boil, add the bouquet garni and put the lid on. Put the pan in the oven or over low heat on the hob and stew for 2½ to 3 hours until the meat falls apart.
- 250 g mushrooms
- butter
6 Quarter the mushrooms and fry them in butter in a frying pan. Season with salt and pepper and set aside. Pour the stewed meat through a sieve over a large dish. Put the meat back in the pan and add the bacon and mushrooms. Let the sauce stand for a few minutes. The fat will float to the top. Carefully skim it off with a spoon. Pour the skimmed sauce over the meat and stew gently for another 15 minutes before serving.
Ingredients
Step 1
- 1 kg stewing beef
- plain flour
Step 2
- butter or oil
Step 3
- 250 g bacon strips
- butter or oil
Step 4
- 3 onions
Step 5
- 1 bottle full-bodied red wine
- 1 litre stock or clear broth
- 1 bouquet garni (parsley, thyme, bay leaf, garlic clove)
Step 6
- 250 g mushrooms
- butter
Method
- 1 Cut the meat into chunks of about 100 g. Toss the chunks in flour so they are well coated.
- 2 Heat butter or oil in the Dutch oven over medium-high heat. Brown the meat on all sides in batches. Set the browned pieces aside on a plate.
- 3 Blanch the bacon briefly in boiling water. This softens its flavour a little. Drain, then fry in butter or oil in the Dutch oven. Once the bacon colours, take it out of the pan and set it aside on a plate. It's fine if a little meat sticks to the bottom of the pan. This is the fond, and it adds extra flavour to the dish!
- 4 Cut the onions into quarters. Fry them in the fat from the meat. When nice and soft, put the meat back in the pan (but keep the bacon aside). Season with salt and pepper.
- 5 Pour the red wine over the meat. Let it reduce by half without the lid. This takes about 20 to 30 minutes. Then add the stock. Bring to the boil, add the bouquet garni and put the lid on. Put the pan in the oven or over low heat on the hob and stew for 2½ to 3 hours until the meat falls apart.
- 6 Quarter the mushrooms and fry them in butter in a frying pan. Season with salt and pepper and set aside. Pour the stewed meat through a sieve over a large dish. Put the meat back in the pan and add the bacon and mushrooms. Let the sauce stand for a few minutes. The fat will float to the top. Carefully skim it off with a spoon. Pour the skimmed sauce over the meat and stew gently for another 15 minutes before serving.
