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
7 Responses to “Easy Recipe for Boeuf Bourguignon or French Beef Stew”
It’s always wonderful to discover brand new inspiration for recipes and straightforward ways to create them. I prepared this dish for our supper recently. All the family enjoyed it, I am going to be serving it frequently now.
Hey, I tried it this weekend. It goes great with a bottle of burgundy.
Tried the Beef Bourgignon last night. It was delicious! It looked just like the picture. Thanks for the mini trip to Paris. Hoping to return soon in person to sample the many wonderful delicacies of France.
This is delicious looking recipe! I’ll be sure to bookmark it. Thanks for taking your time and posting it! I’ll really enjoy having this. 🙂
It’s excellent to discover brand new tips for dishes and also straightforward techniques to create them. My husband and I served up this for our dinner last saturday. The whole family enjoyed it, most definitely I’ll be offering it regularly from now on.
The picture seems to show potatoes, but I don’t see them mentioned in the recipe. Are these added later?
I added potatoes as well…it’s up to you and that’s what I like about these kinds of casserole dishes!