Boeuf Bourguignon

This classic French wine based beef stew is rich & comforting; the perfect meal for a cold winter day. It can be accompanied by mash, gratin dauphinois or simply bread. However, here in France, it is traditionally served with tagliatelle pasta. This recipe requires the beef & marinade to rest in the refrigerator overnight & can be made with any full bodied red wine.

6 Servings

Ingredients:

1kg stewing beef

200gr bacon lardons

1 onion, roughly chopped

2 carrots, chopped into 4 pieces

75cl bottle of bourgogne red wine

4 tbsp butter

4 tbsp flour

2 cloves of garlic, peeled but whole

1 bouquet garni (2 bay leaves, 2 sprigs of thyme & parsley stalks tied together with cooking string)

S&P

300gr mushrooms, sliced in half

Instructions:

The evening prior, place beef, lardons, carrots & onion in a large bowl.

Pour over the red wine & gently mix before refrigerating overnight.

The following day, pass it all through a strainer held over a bowl, to conserve the marinade.

In a large pot, melt 4 tbsp butter & brown the beef, lardons, carrots & onion on medium heat for 5 minutes.

Add 4 tbsp flour & simmer another 2 minutes, stirring regularly.

Pour in the marinade & add the garlic, bouquet garni, S&P.

Simmer on low, with a lid on, for 2.5 hours.

Add in the mushrooms & simmer another 30 minutes.