Name: Boeuf bourguignon
Yield: For 4-6
Cuisine: French
Ingredients: 2 tablespoons cognac; 500 ml red wine; 150 g poitrine fumée (bacon lardons); 1 garlic clove, crushed; 50 g butter; 1.5 kg chuck steak or top rump, cut into large chunks; 1 large onion, chopped; 25 g plain flour; Sprig flat-leaf parsley; 400 ml beef stock; 450 g button mushrooms, sliced; 24 small pickling onions; Sprig of thyme; 4-5 tablespoons olive oil; 1 bay leaf

Preparation info

For
4-6

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

This is one of France’s most famous and best-loved dishes: a rich and hearty stew, whose flavour becomes even better when it is reheated the next day. This is another recipe I learnt from Elizabeth Scotto.

Ingredients

1 large onion, chopped
Sprig flat-leaf parsley
Sprig of thyme

Europe
France
Mediterranean

Method

In a deep bowl, put a few of the onion slices, some parsley, thyme and the bay leaf. Add a few pieces of beef on top, then layer up until all the beef, parsley and thyme are used up.

Mix together the cognac, wine and 3 tablespoons of oil, and pour them over the beef. Cover the bowl with clingfilm and refrigerate for at least 4 hours, stirring occasionally.

In a large frying pan,

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Boeuf bourguignon

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