14 Jul Bastille Day Boeuf Bourguignon
It is mid winter, icy cold, Bastille Day Weekend and we are cooking classic French Boeuf Bourguignon. Nothing spells comfort like this dish and we are fortunate enough to be cooking with NOMU Beef Stock which I absolutely love and KWV’s Petit Verdot which are excellent partners for this dish. An interesting twist on this recipe is the use of mutton goulash. The meat is robust enough to accommodate the heavy flavours and cooks beautifully. Serve this dish with garlicky green beans and a fluffy thyme and butter mash. And don’t forget the red wine!
| Servings | Prep Time |
| 6-8 people | 15 minutes |
| Cook Time |
| 2 hours |
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It is mid winter, icy cold, Bastille Day Weekend and we are cooking classic French Boeuf Bourguignon. Nothing spells comfort like this dish and we are fortunate enough to be cooking with NOMU Beef Stock which I absolutely love and KWV’s Petit Verdot which are excellent partners for this dish. An interesting twist on this recipe is the use of mutton goulash. The meat is robust enough to accommodate the heavy flavours and cooks beautifully. Serve this dish with garlicky green beans and a fluffy thyme and butter mash. And don’t forget the red wine!
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Ingredients
- 3 tbsp olive oil
- 1 tbsp Butter
- 1,5 kg Karusaf mutton goulash
- 2 large onions chopped
- 200 g bacon diced
- 4 cloves garlic chopped
- 500 ml KWV Petit Verdot or any good quality red wine
- 500 ml NOMU prepared Beef Stock
- 2 stalks celery chopped
- 40 g tomato paste
- 300 g peeled baby onions
- 400 g button mushrooms
Instructions
- Brown the meat in the olive oil and butter and remove to rest. Add the onions and bacon and pan fry for about 6 minutes until golden brown. Add the garlic and fry for about 1 minute.
- Add the wine, stock and celery and bring to the boil. Cover with a lid and simmer for about an hour and a half or until soft and tender.
- Add the mushrooms and onions and slow cook until soft and tender.