A bowl of this in front of a open fire is absolute bliss. - The Judge
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
- 450g stewing steak, cubed
- 1-2 tablespoons dried mixed herbs
- 250ml gutsy red wine - perversely I used DO Valencia, a Spanish wine
- 1 tablespoon brandy
For the stew
- Plain flour, seasoned with salt and pepper
- 200g belly pork, skin removed and reserved, and meat cut into smallish pieces
- 1 tablespoon olive oil
- 120g pickled silverskin onions, well drained (you can use fresh, but not available where I live)
- 1 bulb garlic, finely diced
- 100g streaky bacon, diced
- 100g small button mushrooms, wiped and left whole
- Flat leaved parsley, coarsely chopped, to garnish
- Place the marinade ingredients in a bowl and leave overnight in the fridge, covered.
- Remove the beef and marinade from the fridge and allow to come to room temperature.
- Drain off the marinade into a separate bowl and reserve.
- Dry the meat with kitchen paper and place in a further bowl.
- Lightly dredge with the seasoned flour (a flour dredger would be useful for this) and toss the beef in the flour.
- Cook the belly pork (minus the skin) in a non-stick casserole or deep frying pan until it starts to produce its own dripping.
- Remove the pork pieces and reserve.
- Add the olive oil, bring to a high-ish heat and add the beef.
- When the beef has browned on all sides, remove and reserve with the belly pork.
- Add the onions, garlic, bacon and mushrooms and cook until they start to colour.
- Add the reserved marinade, and boil until the smell of alcohol has disappeared.
- Add the reserved pork, beef and pork skin.
- Bring to the boil, then simmer on a low heat, covered, for 2-3 hours.
- About 15-20 minutes before the end, remove the lid and cook on a higher heat until the sauce has thickened.
- Serve, garnished with the chopped parsley.
- Inspired by a recipe from Elisabeth Luard in her book Classic French Cooking (ISBN 9781840727241)
I used a titanium wok to cook this dish and it worked very well.
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