The classic French dish of beef cooked in Burgundy style, with red wine, small pieces of bacon, shallots and mushrooms, is baked for several hours at a low temperature.
175g / 6oz rindless streaky (fatty) bacon rashers (strips), chopped
900g / 2lb lean braising steak, such as top rump (round) steak
30ml / 2 tbsp plain (all-purpose) flour
45ml / 3 tbsp sunflower oil
25g / 1oz / 2 tbsp butter
2 garlic cloves, crushed
175g / 6oz / 2 1/3 cups mushrooms, sliced
450ml / 3/4 pint / scant 2 cups robust red wine
150ml / 1/4 pint / 2/3 cup beef stock or consomme
1 bay leaf
2 sprigs each of fresh thyme, parsley and majoram
salt and ground black pepper
Preheat the oven to 160C / 325F / Gas 3. Heat a large flameproof casserole, then add bacon and cook, stirring occasionally, until the pieces are crisp and golden brown.
Meanwhile, cut the beef into 2.5cm / 1 inch cubes. Season the flour and use to coat the mean. Use a slotted spoon to remove the bacon from the casserole and set aside. Add and heat the oil, then brown the beef in batches and set aside with the bacon.
Add the butter to the fat remaining in the casserole. Cook the shallots and garlic until they are just beginning to colour, then add the mushrooms and cook for a further 5 minutes. Reutrn the bacon and beef to the casserole, and stir in the wine and stockor consomme. Tie the herbs together into a bouquet garni and add to the casserole.
Cover and cook in the oven for 1 1/2 hours, or until the meat is tender, stirring once or twice during the cooking time. Season to taste and serve the casserole with creamy mashed root vegetables, such as celeriac and potatoes.
Beef consomme, which can be used as an alternative to beef stock in this recipe, is a clear light soup. It is sold in cans or in cartons as a fresh soup. Fresh beef stock is also available in cartons.
Beouf Bourguignon freezes very well. Transfer the mixture to a dish so that it cools quickly, then pour it into a rigid plastic container. Push all of the cubes of meat down into the sauce or they will dry out. Freeze for up to 2 months. Thaw overnight in the fridge, then transfer to a flameproof casserole and add 150ml / 1/4 pint / 2/3 cup water. Stir well, then bring to the boil, stirring occaisionally, and simmer steadily for at least 10 minutes, or until the meat is piping hot.
More Boeuf Bourguignon Recipes
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