Easy to Make Boeuf Bourgignon
We had a cold snap last week and I decided to make this easy boeuf bourguignon, an adaptation of English chef Delia Smith and Julia Child’s classic recipe. This excellent dish raises a simple stew to a gourmet meal. Note: the better the cut of beef, the better the stew. French friend Anne uses a secret ingredient — beef jowls, a cheaper cut of meat which become delicious and tender after cooking. Use a wine you would drink such as a Bordeaux or Burgundy, not cooking wine….
1 lb (450 g) cubed stewing beef
7 oz (200 g) lightly smoked bacon bits or bacon strips, cut into small pieces
4 oz (110g) button mushrooms
2 cloves of garlic, peeled and sliced
1 medium onion, peeled and sliced
4 carrots, thickly sliced
1 small jar of pearl onions in Balsamic Vinegar (see alternative below)
1 Tbsp tomato paste
2 sprigs of thyme (1 tsp dried)
1 bay leaf
2 heaped tablespoons flour
15 fl oz (425 ml) red burgundy
salt and freshly milled black pepper
Pre-heat the oven to gas mark 1, 275°F (140°C).
* Put the first 9 ingredients into a casserole and season well with salt and pepper.
( Option: fry the bacon with a little olive oil and butter first and then add to the casserole. Keep the oil and saute’ the beef afterwards.)
* Sprinkle in the flour and toss everything until lightly coated.
* Pour in the wine, stir, cover with a close-fitting lid and pop in the oven for 3 hours.
* Serve with fresh noodles or mashed potatoes.
* If you can’t find onions in balsamic vinegar, here is a substitute:
* Braised Onions
18-24 white pearl onions, peeled
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
Heat the butter and oil in a large skillet and add the onions to the skillet. Saute’ for ten minutes