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BEEF BOURGUIGNON

WHAT TO SERVE WITH BEEF BOURGUIGNON

The classic French Casserole, as popular as the Irish Stew. But being French a bottle of red wine is also added so as not to waste good wine. The dish originates from the Burgundy region (in French, Bourgogne) which is in the east of present-day France. It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onions and a bouquet garni, with pearl onions and mushrooms added towards the end of cooking.

Serves 6 to 8

BEEF BOURGUIGNON

1.5 kg (3.3 lb) stewing steak, cut into 5 cm (2") squares

3 tbs olive oil

3 tbs butter

3 big onion, chopped

4 tbs flour

1 standard size bottle red wine
2 cups chicken stock

1 tsp basil

24 pearl onions

3 cloves garlic, chopped

2 sprigs parsley

1 bay leaf

500 g (1/2 lb) black mushrooms, cut in 4

salt and freshly milled black pepper

  • Pre-heat the oven to 180°C (350°F)

  • Heat half of oil in large ovenproof saute pan over medium heat. Add half of meat and sear on all sides. Season well, remove meat and set aside.

  • Pour remaining oil in pan and heat. Add rest of meat, onions and garlic. Sear on all sides, then return first batch of meat to pan. Season with salt and pepper. Sprinkle flour over meat and mix well. Cook 4 to 5 minutes over medium heat.

  • Pour wine into a saucepan, add bay leaf and bring to boil. Cook until reduced by 2/3, then pour reduced wine into pan containing the meat.

  • Add beef stock and herbs, bring to boil. Cover pan and cook 2 hours in oven.

  • Thirty minutes before end of cooking, heat butter in frying pan over medium heat. Add pearl onions and season. Cook 5 minutes. Add mushrooms, season to taste and cook 4 minutes.

  • Add vegetable to stew and continue cooking in oven for about 30 min.

 

TIPS

* Like any casserole, the Beef Bourguignon freezes very well.

 

Serving suggestions:

  • Ideal to serve for a dinner with friends as one can prepare the dish in advance.

  • Serve with baked potatoes or "plain white rice"

  • Or more simply with fresh baguettes to scoop the juice.

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