Boeuf Bourguignonne……Epic

By Simon  ,   

February 6, 2014

Beautiful, simple and indulgent on a chilly evening. As the slow cooking beef in burgundy fragrances fill your kitchen with the aromas of France, serve in warmed bowls, sat by a roaring fire with a full bodied bottle of red wine. Enjoy with fresh pasta, steamed rice or more traditionally as the french would, a potato boulangere and green salad.

  • Prep: 30 mins
  • Cook: 3 hrs
  • Yields: 6


900 Grams Chuck or braising steak

3 tbsp Olive oil

1 Medium Onion

1 Heaped tbsp Plain flour

425 ml Red burgundy

2 Medium Garlic

2 Sprig Fresh thyme

2 Medium Bay leaves

350 Grams Small onions or shallots

225 Grams Smoked bacon

110 Grams Button mushrooms

Scattering Sea salt and freely milled black pepper


Pre heat your oven 140c. In a large, flameproof casserole heat 2tbsp olive oil and  sear the beef chunks in small batches to a rich dark brown on all sides.  Remove with a slotted spoon and set aside.  Add the sliced onions to the pan and cook over a medium heat until soft and slightly caramelised.  Return the meat to the pot and sprinkle in the flour, stirring it all up into the juices. Gradually pour in the wine, stirring all the time add the garlic, herbs and season  Add a lid and pop into the oven for 2 hrs.

To a frying pan add the remaining oil and gently colour the onions and bacon, set aside and once the beef has cooked for the 2 hrs, add the onions and mushrooms to the pan, taste and adjust the seasoning. Put the lid back on and carry on cooking for a further 1 hr.

Serve straight from the oven into warmed bowls, totally delicious ......

As an alternative to the traditional french potato boulangere and green salad, serve with Fresh pasta, a slovenly, stemming rice or fluffy mashed potato and steamed carrots.



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