Beef Bourguignon is a superb, rich dish, well suited to a Sunday lunch or dinner party. Ideally, you would make this the day before and allow the flavours to develop. Something wonderful happens to the beef when it is left overnight, it becomes enriched and enhanced by all the ingredients. I like to serve this with Boulangère potatoes, another French dish, and green beans.
Ingredients (serves 6)
- 3 tbsp olive oil
- 1kg stewing steak, cubed and tossed in seasoned flour
- 200g smoked bacon lardons
- 350g shallots or button onions, peeled
- 300g button mushrooms
- 2 garlic cloves, chopped
- 2 bouquet garni
- 6 bay leaves
- 3 tbsp tomato purée
- 750ml bottle red wine, Burgundy is good
- 100ml water
(Heat the oven to 150c)
- Heat a large casserole pan and add 3 tbsp olive oil. Add the beef to the pan and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary. Do this in 2-3 batches, transferring the meat to a bowl when browned.
- In the same pan, fry the bacon until browned then add the shallots or onions and fry until softened. Add in the mushrooms, garlic and bouquet garni and cook until lightly browned. Mix in the tomato purée and cook for a few mins, stirring into the mixture. This enriches the bourguignon and makes a great base for the stew. Then return the beef and any juices to the pan and stir through.
- Pour over the wine and about 100ml water so the meat bobs up from the liquid, but isn’t completely covered. Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan – this will give the stew more flavour.
- Cover the pan with a piece of foil tucked in to the sides and put in the oven. Cook for approximately 3 hours. Remove the bouquet garni and bay leaves before serving.
- Serve with potatoes (Boulangère potatoes) and green beans. (Or try my fab winter salad, Watercress, Orange and Walnut).