Difference between revisions of "Beef bourguignon recipe"

Revision as of 16:54, 30 June 2012

Beef bourguignon recipe
Beef borguignon with squash mash and garden peas
Servings:	Serves 4
Ready in:	3 hours 20 minutes plus overnight marinade
Preparation time:	20 minutes
Cooking time:	3 hours
Difficulty:
Overall recipe rating: 76/100 out of 100, based on 25 votes  You need to enable JavaScript to vote

Simmering the marinade

Beef borguignon - about this recipe

Beef bourguignon is a well-known, traditional French recipe. It is essentially a stew prepared with beef braised in a full-bodied red wine and beef stock, generally flavoured with garlic, onions, carrots, and a bouquet garni, and garnished with pearl onions and mushrooms.

This is my interpretation of this wonderful dish.

Ingredients

• 3 tablespoons Olive oil
• 400 g Stewing steak, trimmed of excess fat and cut into bite-sized cubes

Marinade

• 2 sticks of celery, cut into large pieces (they will be discarded later)
• 1 large onion, peeled and quartered (will be discarded later)
• 2 large carrots, sliced in half length-wise (these will be discarded later)
• 1 bottle of robust red wine such as Bulls blood.

Bouquet garni (I used a variation on version 4)

• 2 bay leaves
• half a lime (unsqueezed)
• 1 sprig of oregano
• 1 sprig of parsley
• 1 sprig of thyme
• 3 garlic cloves, bruised
• 1 strip of lime peel

Cooking the meat

• 8 shallots or baby onions
• About 100g to 150g of button mushrooms - 1 small packet
• 2 carrots, scrubbed and sliced
• 110 g (4 oz) home smoked bacon or good quality smoked bacon
• 3 tablespoons of brandy
• Pinch of salt
• 2 tablespoons of flour

Method

1. Heat 1 tablespoon of olive oil in a large pan. Add the onion quarters. carrots, celery and fry until the onion is softened.
2. Add the bottle of wine, bouquet garni and bring to the boil. Reduce the heat and simmer for 15 minutes.
3. Remove from the heat, allow to cool completely.
4. Arrange the steak in a bowl and pour the wine together with the vegetables over the steak and store in a refrigerator overnight to marinate.
5. The next day, preheat the oven to 140° C (275° F - gas 1)
6. Drain the wine and reserve, pick out the meat and reserve, discard the remaining items.
7. In a large Dutch oven, heat the remaining 2 tablespoons of olive and fry the bacon and onions for 3 minutes, add the carrots and mushrooms and fry for a further 3 minutes.
8. Pour in a splash of brandy and deglaze the pan.
9. Stir in the flour.
10. Pour in the reserved wine, add the meat and mix well and bring to the boil.
11. Remove from the hob, cover, place in the oven and cook for 2 hours.

Serving suggestion

Often served with noodles, was also good with squash mash and garden peas. I have also seen mentioned that it is good with noodles and mashed potatoes.