Boeuf bourguignon

From Cookipedia
Jump to: navigation, search



Boeuf bourguignon
Boeuf bourguignon
Servings:Serves 2
Calories per serving:1591
Ready in:1 day, 3 hours, 45 minutes
Prep. time:1 day, 45 minutes
Cook time:3 hours
Difficulty:Average difficulty
Recipe author:Chef
First published:1st June 2013
Please cast your vote on this recipe!
0.00
Vote nowVote nowVote nowVote nowVote now (0 votes)
This recipe needs advance preparation!

I have never made this traditional stew from Burgundy before, despite it being a 1970s classic in the UK. Finally got around to it and my husband thought it was great!

For the overnight marinade

Ingredients

Orange arrow.png Create a printable shopping list for this recipe's recipeIngredient

For the stew

Method

  1. Place the marinade ingredients in a bowl and leave overnight in the fridge, covered.
  2. Remove the beef and marinade from the fridge and allow to come to room temperature.
  3. Drain off the marinade into a separate bowl and reserve.
  4. Dry the meat with kitchen paper and place in a further bowl.
  5. Lightly dredge with the seasoned flour (a flour dredger would be useful for this) and toss the beef in the flour.
  6. Cook the belly pork (minus the skin) in a non-stick casserole or deep frying pan until it starts to produce its own dripping.
  7. Remove the pork pieces and reserve.
  8. Add the olive oil, bring to a high-ish heat and add the beef.
  9. When the beef has browned on all sides, remove and reserve with the belly pork.
  10. Add the onions, garlic, bacon and mushrooms and cook until they start to colour.
  11. Add the reserved marinade, and boil until the smell of alcohol has disappeared.
  12. Add the reserved pork, beef and pork skin.
  13. Bring to the boil, then simmer on a low heat, covered, for 2-3 hours.
  14. About 15-20 minutes before the end, remove the lid and cook on a higher heat until the sauce has thickened.
  15. Serve, garnished with the chopped parsley.

Serving suggestions

You can serve with mashed potatoes and vegetables. Alternatively, I served with rice cooked in beef stock, to which I then added butter and more chopped parsley.

Recipe source

  • Inspired by a recipe from Elisabeth Luard in her book Classic French Cooking (ISBN 9781840727241)

Chef's notes

I used a titanium wok to cook this dish and it worked very well.

See also

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.