Boeuf Bourguignon is a classic french peasant dish made from beef, plenty of vegetables and of course a good bottle of bourgogne. It’s a true stew that would be suitable to cook as a dinner on a weekend during the winter. The long cooking time will pay off. Serve with a good baguette.
- 3.5lb stewing beef, cut into 2-inch chunks
- 5oz bacon, cut into lardons
- 2 onions
- 3 shallots
- 2 cloves garlic
- 20 pearl onions
- 9oz champignon
- 2 carrots
- 1 leek
- 1 bouquet garni(parsley, thyme, bayleaf, leek tops)
- 25fl oz Bourgogne
- A bit of cognac to flambé
- 2oz butter
- 1 glug of olive oil
- lemon juice
- salt & pepper, to taste
- beefstock, enough to cover
- Remove fat from the beef, cut it to big cubes, and role in seasoned flour.
- Fry the bacon lardons in olive oil and butter. Once it has been fried remove from the pot and put aside.
- Color the beef on all sides and season with salt and pepper. Add the cognac and flambé till the flames disappear. Remove from the pot and put aside.
- Take the onions, shallots, garlic(all which has been chopped), carrots, and leeks(cut in smaller pieces) and add to the pot and brown it all in the remaining fat in the pot. Add the meat, bacon and the bouquet garni. Pour in the bourgogne and beef stock. (Save 1/2 cup of the wine) Reduce the heat to the lowest setting and let it simmer under a lid for 2 1/2 hours.
- While it is cooking prepare the pearl onions and brown them in butter and a little bit of sugar. Add the rest of the red wine and steam them till they are soft enough to bite into.
- Clean the mushrooms and sauter them in butter. Season with salt, pepper, & lemon juice.
- When the meat in tender remove the bouquet garni and season the sauce with salt & pepper.
- Når kødet er mørt, tages suppevisken op, og man smager sovsen til. If you want it a little thicker then add little corn starch to a bit of sauce, but make sure it’s not too thick. Add the pearl onions, mushrooms and sprinkle with plenty of chopped parsley.
- Serve with a nice baguette.