The Boeuf bourguignon recipe Long, slow braising allows the beef to absorb the rich flavors of the wine and herbs and tenderizes it in the process.
6oz (175g) sliced bacon, chopped
2 tbsp vegetable oil
2lb (900g) beef chuck, cut into 11⁄2in (4cm) cubes
salt and freshly ground black pepper
12 small shallots, peeled
1 tbsp all-purpose flour
1 1⁄4 cups red wine, preferably Pinot Noir
1 1⁄4 cups beef stock
4oz (115g) white mushrooms, quartered
1 tsp dried herbes de Provence
1 bay leaf
3 tbsp chopped parsley
1 Preheat the oven to 325°F (160°C). Cook the bacon in a flame-proof casserole over medium heat until lightly browned. Transfer to paper towels to drain.
2 Add 1 tbsp oil to the casserole and increase the heat to medium-high. Season the beef with salt and pepper. In batches, add the beef and cook, turning occasionally, about 5 minutes, or until browned. Transfer to a plate.
3 Meanwhile, heat the remaining 1 tbsp oil in a frying pan over medium heat. Add the shallots and cook, stirring, until lightly browned, about 5 minutes.
4 Return the beef to the casserole. Sprinkle with flour and stir well. Stir in the wine and stock and bring to a boil over high heat. Add the shallots, mushrooms, bacon, herbs, and bay leaf, and cover. Bake for about 2 hours until the meat is very tender.
5 Sprinkle with chopped parsley, and serve. good wIth Mashed potatoes, buttered baby carrots, and broccoli or green beans.
6 prepare ahead This stew can made up to 2 days ahead, cooled, covered, and refrigerated. Reheat in a 350°F (180°C) oven for 30 minutes.
|Boeuf bourguignon recipe|