Oh how we long for cold nights and warming stews......
A true Boeuf Bourguignon should be dark and gamey looking. It should not be pale and pasty and full of gravy granules!
Take That would sing ' have a little patience' and they would be right!
Choose a really good bottle of French red wine such as Burgundy!
I do not sauce anything in this recipe so it is truly both a one pot and all in one dish! Perfect for the busy home.
Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, generally flavoured with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon. It is also a dish consisting of a piece of braised beef with the same garnish, when it may be called pièce de bœuf à la bourguignonne.
You will need
1.5 kg of stewing steak/beef pat dry and roll in a little flour and season well (some people brown off at this stage, I do not)
100g of smoked lardons chopped fine
2 bulbs of garlic (I do roast these first in their skins then remove the skin and pop the pulp in the raw mix)
12/16 shallots peeled
3 large carrots chopped fine
herbs: thyme, bay leaf and parsley
Knob of butter
Seasoning: salt and pepper (more pepper than salt as beef is seasoned and the lardons are salty)
100/200 g of button or chestnut mushrooms
1 dollop of tomato paste
2 rich beef stock pods
1 good bottle of french red wine
Dash of olive oil
Thats it! Into the oven for 3 to 4 hours on medium heat. The meat should be tender and fall apart easily but not be dry.