Boeuf Bourguignon

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Boeuf Bourguignon
This recipe is adapted from the classic Julia Child recipe and is filled with delicious earthy flavours. The flavours in the dish are supported by the red wine, oaky taste from the mushrooms and salty sweetness from the onions and carrots. The recipe can easily be adapted and is great to serve to a large number of guests. It can also be prepared a day in advance which will allow the flavour to develop even more. It can be served with a variety of side dishes and garnishes, but I prefer the buttery creaminess of a pea and potato mash.
Prep Time 45 minutes
Cook Time 3-4 hours
Servings
people
Ingredients
Stew
  • 1.8 kg Braising steak cut into thick chunks
  • 5 Bay leaves
  • 1 handful thyme
  • 2 bottles Roodeberg Red
  • 100 ml olive oil
  • 5 Carrots roughly chopped
  • 3 Onions diced
  • 125 ml plain flour
  • 2 tbsp Tomato Puree
To serve
  • 1 knob Knob of butter
  • 250 g Smoked bacon diced
  • 500 g Mushrooms halved
  • 500 g Pearl or baby pickling onions peeled
  • 1 handful Italian Parsley chopped
Prep Time 45 minutes
Cook Time 3-4 hours
Servings
people
Ingredients
Stew
  • 1.8 kg Braising steak cut into thick chunks
  • 5 Bay leaves
  • 1 handful thyme
  • 2 bottles Roodeberg Red
  • 100 ml olive oil
  • 5 Carrots roughly chopped
  • 3 Onions diced
  • 125 ml plain flour
  • 2 tbsp Tomato Puree
To serve
  • 1 knob Knob of butter
  • 250 g Smoked bacon diced
  • 500 g Mushrooms halved
  • 500 g Pearl or baby pickling onions peeled
  • 1 handful Italian Parsley chopped
Instructions
For the stew
  1. Place the meat, thyme and bay leaves in a big bowl. Cover with the wine and leave overnight.
  2. Strain the wine off and using half of the oil brown the meat in a saucepan. Remove the meat and leave to cool and add a little bit of red wine to deglaze the pan.
  3. Heat a large casserole and using the remainder of the oil brown the carrots and the onions. Stir in the flour and the tomato puree and mix through well.
  4. Add the rest of the liquid, the meat and the bay leaves and give it a good stir.
  5. Place the lid on and transfer to the oven and bake for 2 hours until the meat is tender and soft.
To serve
  1. In a heated sauce pan add the butter and let it bubble.
  2. Add the bacon and onions and sauté for 8-10 minutes until golden brown.
  3. Add the mushrooms and sauté for another 5 minutes.
  4. Stir the mushroom mixture into the stew and cook for another 15-20 minutes until cooked through.
  5. Serve with lots of chopped parsley.
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