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.
Servings Prep Time
6people 45minutes
Cook Time
3-4hours
Servings Prep Time
6people 45minutes
Cook Time
3-4hours
Ingredients
Stew
  • 1.8kg Braising steakcut into thick chunks
  • 5 Bay leaves
  • 1handful thyme
  • 2bottles Roodeberg Red
  • 100ml olive oil
  • 5 Carrotsroughly chopped
  • 3 Onionsdiced
  • 125ml plain flour
  • 2tbsp Tomato Puree
To serve
  • 1knob Knob of butter
  • 250g Smoked bacondiced
  • 500g Mushroomshalved
  • 500g Pearl or baby pickling onionspeeled
  • 1handful Italian Parsleychopped
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.