Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Boeuf Bourguignon

Boeuf Bourguignon

Name: How to cook Boeuf Bourguignon - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-8 servings
Cuisine: Us

Introduce

Chef :

John A

Boeuf Bourguignon

My version of this traditional French dish has evolved and reflects several influences, notably the Hairy Bikers. Cook a day ahead if possible as a night in the fridge matures the flavours. And don’t be tempted to use wine that you wouldn’t drink!

Ingredient

Food ration :

6-8 servings

Cooking time :

4 hours including prep plus overnight in fridge

1 tbsp

plain flour

1.5 kg

braising steak, diced but in largish “mouth-sized” pieces

2 tbsp

rapeseed oil (cold-pressed recommended)

75 ml

cognac

1 bottle

red burgundy wine

280 g

pancetta (I prefer unsmoked most people would use smoked)

onion, chopped

2-4 cloves

garlic (according to liking), sliced

400 ml

beef stock (I used a Knorr deep beef stock pot)

bay leaves

2-5 sprigs

(according to liking) fresh thyme

40 g

butter

12-18

shallots, peeled

250 g

chestnut mushrooms, halved or quartered if big (many recipes use button mushrooms)

carrots, sliced

Cooking instructions

* Step 1

Pre-heat oven to Gas Mark 3 or electric equivalent (Circotherm 150C).

* Step 2

Season the flour and lightly dust the meat.

* Step 3

Bring 1 tbsp oil to a high heat in an ovenproof casserole and quickly brown the outside of the meat. Do this in batches and set aside for Step 6.

* Step 4

Meanwhile, heat a large pan and pour in the cognac. When that’s heated add the wine but not in one splurge! Bring to a boil then lower to a fast simmer and reduce to halve the volume.

* Step 5

If necessary add oil to the casserole and fry the pancetta on medium-high heat for 3 or so minutes or until browned, stirring occasionally. Add to the set-aside meat.

* Step 6

Fry the onion for 3 minutes, stirring only to avoid sticking. Then add the garlic and fry for a further 2-3 minutes, stirring occasionally. Add the meat and pancetta back to the casserole and stir well.

* Step 7

Add the cognac/wine reduction, beef stock, bay leaves and thyme, stir gently but thoroughly, cover and cook in the pre-heated oven for 3 hours.

* Step 8

About 15 minutes before the time is up, heat the remaining oil and the butter in a clean frying pan and fry the shallots for 4-6 minutes or until lightly browned. Add in the mushrooms and more butter if needed. Cook until they too are browned, stirring gently to avoid any burning.

* Step 9

Remove the casserole from oven, add the shallots and mushrooms plus the carrots and stir thoroughly. Return to oven for 45-50 minutes. Remove the bay leaves and thyme stalks, allow the casserole to cool and put in the fridge overnight.