Beef Bourguignon Recipe

With the South of France now experiencing cooler weather, our thoughts immediately turn to heart-warming foods. And top of the list is the traditional French Boeuf Bourguignon recipe, a slow cooked beef stew with carrots, onions, mushrooms and, you guessed it, a generous serving of red wine. A perfect dish to share with friends on a rainy Sunday.

Beef Bourguignon Recipe

Ingredients

• 40 g (3 tbsp) butter, softened
• 30 g (3 tbsp) unbleached all-purpose flour
• 140 g diced bacon  (preferably without nitrites)
• 1.1 kg beef chuck (or boneless blade roast), cut into cubes
• 30 ml (2 tbsp) olive oil
• 1 large onion, chopped
• 1 large carrot, sliced
• 2 garlic cloves, chopped
• 45 ml (3 tbsp) brandy
• 500 ml (2 cups) good quality red wine (one you would be happy to drink)
• 500 ml (2 cups) salt-reduced beef or vegetable broth
• Fresh thyme
• 2 laurel leaves

For the garnish

• 225 g brown mushrooms, halved
• 170 g small pearl onions, blanched and peeled
• 40 g (3 tbsp) butter
• A bunch of fresh parsley or thyme, chopped

Preparation

1. Place the rack in the centre of the oven. Preheat the oven to 165 °C (325 °F).
2. In a small bowl, mix the butter and flour together. Set aside the beurre manié.
3. In a small pot of boiling water, blanch the bacon for 5 minutes to remove excess salt. Drain. Set aside on paper towels.
4. In a cast-iron Le Creuset or large oven-safe pot , brown half of the meat cubes at a time in the oil over medium-high heat. Season with salt and pepper. Take the meat out and set aside on a plate. Remove any excess fat, keeping 15 ml (1 tbsp) in the pot.
5. Using the same pot, brown the onion, carrot, and bacon in the hot fat. Add the garlic and cook for 1 minute while stirring. Add the brandy and let it reduce until almost dry.
6. Add the wine and let reduce by half.
7. Add the broth, then the beurre manié, whisking constantly. Bring to a boil. Return the meat to the pot. Add the thyme and bay leaves. Cover and cook in the oven for 1 hour.

Garnish