BOEUF BOURGUIGNON

Beef Bourguignon is a traditional French recipe - essentially a stew prepared with beef braised in red wine (preferably Burgundy) and beef broth, flavored with garlic, onions, carrots, and bouquet garni, and garnished with pearl onions and mushrooms. Traditionally the meat was larded with lardons, but this ming technique is rarely used now, although cubed bacon is used for the initial cooking fat and added to the dish at the end.

History

The particular method of slowly simmering the beef in wine probably originated as a means of tenderizing tough cuts of meat while keeping the meat flavor in the dish. Gradually the dish became a French cuisine standard. The recipe that most people follow was first codified by Auguste Escoffier, but subtle changes due to changes in cooking equipment food supplies are now applied.

Ingredients - For 2 persons:

• 400 gm diced beef
• 0.010 litre vegetable oil
• ½ carrot
• ½ onion
• 10 gm flour
• Bouquet garni /fresh herbs
• garlic
• 0.020 Litre of red wine
• 0.020 Litre of Veal or Beef stock
• Salt and pepper

Garnish:

• 0.100 gm of sticky bacon
• 0.100 gm Champignon de Paris
• 0.050 gm of baby onions
• 0.010 gm butter

Equipment:

• large saucepan
• small saucepan
• frying pan
• 4 bowls
• brown or green carving board
• red carving board
• large knife
• small knife
• peeler
• large wooden spoon
• measuring glass
• scales

Preparation (1.5 to 2 hours)

1. Get the garnish ready:

• Peel and wash the carrot & onion
• Cut them in small cubes
• Peel, wash and crush the garlic
• Wash herbs and create the bouquet garni

2. Prepare the Boeuf Bourguignon and start cooking;

• Put the oil in a large saucepan and add the diced beef
• colour meat all over
• Add the carrot and onion
• Stir well and leave to cook for few minutes
• Add the flour and stir until light brown colour
• Add the red wine and stock
• Add garlic and bouquet garni
• Add Salt and pepper.
• Cover pan, place in the oven and leave to cook.
• Check from time to time and stir.

3. Prepare the garnishes.

• Peel, wash and glaze the baby onions
• Cut the bacon in small strips
• Blanche the bacon starting from cold water. Once cooked, hold down under water, and keep aside.
• Wash the mushrooms and cut into quarters
• Saute the bacon in the frying pan with a bit of oil and keep aside
• Saute the mushrooms in the bacon fat and keep with the bacon.

4. Finish the dish

• Ensure the beef is cooked.
• Decant into another pan
• Check the sauce. Make sure there is enough seasoning and check thickness.
• Reduce if needed - sieve over the meat pieces
• Add the mushrooms and bacon.

Presentation

• Place the meat into a large bowl, cover with sauce, mushrooms & bacon
• Sprinkle some baby onion on the top
• Finish with a stick or finely chopped parsley.

Serving Suggestions

• 

• Accompany with boiled potatoes, fresh pasta or rice.
• A very good bottle of red wine should be drunk with this - maybe the same wine you have used for cooking. We recommend a ful bodied red Burgundy.