Boeuf Bourguignon

AT A GLANCE

  • Serves 4 people

The recipe for the traditional braise of Burgundy may have changed slightly, writes Emma Knowles, but one ingredient remains non-negotiable: a bottle of the region's red wine.

  • 80 ml (1/3 cup) olive oil
  • 300 gm piece speck, rind removed, cut into lardons
  • 16 small golden shallots
  • 1.2 kg beef rump, trimmed, cut into 4cm pieces
  • For dusting: seasoned plain flour
  • 750 ml red wine from Burgundy
  • 300 ml veal stock
  • 4 thyme sprigs
  • 2 fresh bay leaves
  • 2 garlic cloves, crushed
  • 40 gm butter, coarsely chopped
  • 300 gm button mushrooms, quartered
  • To serve: crusty baguette and buttered steamed chat potatoes
01   Preheat oven to 150C. Heat half the oil in a casserole over medium heat, add speck and stir occasionally until golden (5-7 minutes). Remove from casserole and set aside. Reduce heat to low, add shallots and stir occasionally until golden (15-17 minutes). Remove from casserole and set aside. Increase heat to high, then, working in batches, toss beef in seasoned flour, shaking off excess, add to pan and turn occasionally until well browned (3-4 minutes). Remove from pan, set aside and repeat with remaining beef. Reduce heat to medium, add wine, stock, herbs, garlic and beef, bring to the simmer, season to taste, cover and braise in oven for 45 minutes. Add speck and shallots and braise until shallots and beef are very tender (45 minutes-1 hour).
02   Meanwhile, heat butter and remaining oil in a frying pan over medium-high heat, add mushrooms, stir occasionally until golden (3-4 minutes), then season to taste. Serve beef topped with mushrooms, with hot crusty baguette and buttered steamed potatoes.

Topics:

MAIN, WINTER, BEEF, RED WINE, SPECK, FRENCH, CLASSIC DISH, SHALLOTS, MUSHROOMS

Recipe:

ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR

FEATURED IN

Jul 2012

Jul 2012

View Full Site