Boeuf Bourguignon

Name: Boeuf Bourguignon
Total time: 14400 s
Yield: 6-8 servings
Cuisine: British
Ingredients: 1 tbsp plain flour; Salt; Ground black pepper; 1.5 kg braising steak, diced but in largish “mouth-sized” pieces; 2 tbsp rapeseed oil (cold-pressed recommended); 75 ml cognac; 1 bottle red burgundy wine; 280 g pancetta (I prefer unsmoked most people would use smoked); 1 onion, chopped; 2-4 cloves garlic (according to liking), sliced; 400 ml beef stock (I used a Knorr deep beef stock pot); 2 bay leaves; 2-5 sprigs (according to liking) fresh thyme; 40 g butter; 12-18 shallots, peeled; 250 g chestnut mushrooms, halved or quartered if big (many recipes use button mushrooms); 3 carrots, sliced

John A @JohnA

Essex

My version of this traditional French dish has evolved and reflects several influences, notably the Hairy Bikers. Cook a day ahead if possible as a night in the fridge matures the flavours. And don’t be tempted to use wine that you wouldn’t drink!

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Ingredients

4 hours including prep plus overnight in fridge

6-8 servings

1 tbspplain flour
Salt
Ground black pepper
1.5 kgbraising steak, diced but in largish “mouth-sized” pieces
2 tbsprapeseed oil (cold-pressed recommended)
75 mlcognac
1 bottlered burgundy wine
280 gpancetta (I prefer unsmoked most people would use smoked)
1onion, chopped
2-4 clovesgarlic (according to liking), sliced
400 mlbeef stock (I used a Knorr deep beef stock pot)
2bay leaves
2-5 sprigs(according to liking) fresh thyme
40 gbutter
12-18shallots, peeled
250 gchestnut mushrooms, halved or quartered if big (many recipes use button mushrooms)
3carrots, sliced

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Steps

4 hours including prep plus overnight in fridge

1

Pre-heat oven to Gas Mark 3 or electric equivalent (Circotherm 150C).
2

Season the flour and lightly dust the meat.
3

Bring 1 tbsp oil to a high heat in an ovenproof casserole and quickly brown the outside of the meat. Do this in batches and set aside for Step 6.
4

Meanwhile, heat a large pan and pour in the cognac. When that’s heated add the wine but not in one splurge! Bring to a boil then lower to a fast simmer and reduce to halve the volume.
5

If necessary add oil to the casserole and fry the pancetta on medium-high heat for 3 or so minutes or until browned, stirring occasionally. Add to the set-aside meat.
6

Fry the onion for 3 minutes, stirring only to avoid sticking. Then add the garlic and fry for a further 2-3 minutes, stirring occasionally. Add the meat and pancetta back to the casserole and stir well.
7

Add the cognac/wine reduction, beef stock, bay leaves and thyme, stir gently but thoroughly, cover and cook in the pre-heated oven for 3 hours.
8

About 15 minutes before the time is up, heat the remaining oil and the butter in a clean frying pan and fry the shallots for 4-6 minutes or until lightly browned. Add in the mushrooms and more butter if needed. Cook until they too are browned, stirring gently to avoid any burning.
9

Remove the casserole from oven, add the shallots and mushrooms plus the carrots and stir thoroughly. Return to oven for 45-50 minutes. Remove the bay leaves and thyme stalks, allow the casserole to cool and put in the fridge overnight.
10

Reheat thoroughly and serve with chosen accompaniments.

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John A @JohnA

on August 20, 2021 21:08

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.