Boeuf bourguignon

Boeuf bourguignon

By
From
James Martin's French Adventure
Serves
6
Photographer
Peter Cassidy

This dish is the French equivalent of beef stew and dumplings – and, like all beef stews, it needs time to cook to melting tenderness. For an authentic depth of flavour, use good-quality Burgundy, and don’t rush things.

Ingredients

Quantity Ingredient
1kg shin of beef, cut into 5cm cubes
2 tablespoons plain flour
2 tablespoons olive oil
150g pancetta, cut into small chunks
1 shallot, finely chopped
2 onions, sliced
1 garlic clove, crushed
75ml brandy
750ml burgundy red wine
500ml beef stock
1 bouquet garni, tied with string, 2 bay leaves, 2 sprigs of thyme, 2 sprigs of flat-leaf parsley
25g butter
110g baby onions, peeled but left whole
200g chestnut mushrooms
sea salt
freshly ground black pepper

Method

  1. Toss the beef with the flour and some salt and pepper.
  2. Place a large sauté pan or flameproof casserole over medium heat, add half the olive oil and the pancetta and fry for 1–2 minutes until golden brown. Add the beef and fry until browned on all sides. Add the shallot, onions and garlic and fry until just softened.
  3. Add the brandy and gently shake the pan – this will ignite the brandy and burn the alcohol off. When the flame dies down, pour in the red wine and beef stock and bring to a simmer. Add the bouquet garni, then cover and cook over very low heat for 2 hours or until the beef is tender and the sauce has thickened.
  4. Heat a frying pan until hot, add the butter and the remaining oil and fry the baby onions until just golden. Add to the casserole, along with the chestnut mushrooms, and cook for a further 20 minutes. Check the seasoning before serving.
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