/assets/logos/nzwd.svg
Recipe

Boeuf bourguignon

May 30, 2012 2:00pm
  • 20 mins preparation
  • 1 hr 15 mins cooking
  • Serves 6
    • Print
    Print

Ingredients

Boeuf bourguignon
  • 2 tablespoon olive oil
  • 1 1/2 kilogram chuck steak, trimmed, cubed
  • 12 eschalots, peeled
  • 4 rashers rindless bacon, chopped
  • 1 tablespoon plain flour
  • 1 tablespoon tomato paste
  • 1 cup beef stock
  • 1 cup good red wine
  • 250 gram button mushrooms, halved if large
  • 1 bouquet garni
  • 1/4 cup roughly chopped parsley
  • steamed beans, crusty bread, to serve

Method

Boeuf bourguignon
  • 1
    Heat 2 tsp oil in a large, heavy-based saucepan on medium. Brown meat in batches 2-3 minutes each, adding more oil and reheating pan between batches. Transfer to a plate.
  • 2
    Heat remaining oil in same pan on high. Sauté eschalots and bacon 4-5 minutes, until golden.
  • 3
    Add flour and cook, stirring, 1 minute. Stir in tomato paste. Gradually pour in combined stock and wine, stirring. Return meat to pan with mushrooms and bouquet garni.
  • 4
    Cover and bring to boil. Reduce heat to very low. Simmer 1 hour. Uncover and simmer for 25-30 minutes, until meat is tender and sauce has thickened. Season to taste. Sprinkle with parsley. Serve with steamed green beans and crusty bread.

Notes

This is a one-pot wonder, and the flavour will improve if you make it the day before. Bouquet garni is a mixture of aromatic herbs tied together which are used for flavour and removed towards the end of cooking. A mixture of thyme, parsley stalks and bay leaves is most common.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg