Boeuf Bourguignon

It’s winter, it’s getting cold and it’s time for a stew. This recipe has been handed down in my family for at least 4 generations.

What’s your favourite stew?

Ingredients: 

1 kg of stewing beef (it will be slow cooking for a good while so the cheapest cut works great in this recipe), 6 carrots, 500 g of pearl onions, 4 large potatoes, 500 g button mushrooms, 1 bouquet garni, 1 bottle of decent Burgundy wine, beef stock, smoked lardons, a good handfull of pitted green olives, 50 g unsalted butter.

Method:

Day 1

In a large pot, drizzle some oil and heat up the butter, add the pearl onions and heat on low until they’re soft and slightly browned. chop the carrots and glaze them for about 10 mn. Pour the bottle of wine and add the bouquet garni. Heat up to the boil and take off the heat. Let the marinade cool down and add the meat to it. Cover and place in the fridge overnight.

Day 2

Take the meat out and shake it into seasoned flour. Brown the meat in a pressure cooker if you have one or a wide based pot if you don’t. Add the peeled and haved potatoes, lardons, mushroom, olives and pour the marinade over, add an extra pint of good beef stock.

Cover and cook on low heat for 4 hours.

Serve with a big dollop of dijon mustard. This will be even nicer the following day!

Bon Appétit!

Here’s one I made over the Christmas break.

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One Comment

  1. Donna says:

    Yum! The olives are a really interesting addition.

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