Boeuf bourguignon

Name: Boeuf bourguignon
Prep time: 1 h
Cook time: 2 h 30 min
Total time: 3 h 30 min
Yield: Serves 4
Cuisine: French
Ingredients: 1 tablespoon unsalted butter; 2 cloves garlic; 1 celery stick, cut into 1 cm (½ inch) pieces; 240 g (7½ oz) slab or sliced smoked bacon, cut into cubes or short batons; 3 tablespoons brandy; bouquet garni; 1.5 litres good red wine; 10 black peppercorns; 1 kg (2 lb) chuck steak, trimmed and cut into 4 cm (1½ inch) cubes; 2 tablespoons oil; 1 onion, cut into 1 cm (½ inch) pieces; 1 large carrot, cut into 1 cm (½ inch) pieces; 2 tablespoons chopped garlic; 150 g (5 oz) mushrooms, cut into quarters; 2 slices white bread, crusts removed and cut in triangles; 2 level tablespoons plain flour; 1 heaped tablespoon tomato paste; 32 pearl or pickling onions, peeled; 400 ml (12¾ fl oz) brown stock; ½ tablespoon sugar; 2 tablespoons chopped fresh parsley

Preparation info

Serves
4

Difficulty
Medium
Ready in
3 hr 30

Appears in

Regional French

By Le Cordon Bleu

Published 1998

About

The Burgundy region of France is famous for its fine wines and sophisticated cuisine. Dishes ‘à la bourguignonne’ generally include a sauce made of red wine and a garnish of small onions, mushrooms and pieces of bacon.

Ingredients

Marinade

1 large carrot, cut into 1 cm (½ inch) pieces
1 onion

Europe
France
Main course
Burgundy
Mediterranean

Method

Place all the ingredients for the marinade in a bowl with the cubes of beef. Cover and refrigerate overnight.
Preheat the oven to moderately hot 200°C (400°F/Gas 6). Strain the marinade into a saucepan, remove the beef and set aside, and keep the veget