Also Known as Beef Burgundy
Beef Bourguignon or 'Boeuf Bourguignon' in French, is a traditional beef stew recipe from Burgundy, cooked very slowly in red wine to tenderize and flavor the meat.
The dish is also known as 'Beef Burgundy', probably because Burgundy was originally the wine of choice. However, since the dish has become better known outside the Burgundy region, Cabernet Sauvignon, Pinot Noir or Merlot are widely used.
Chuck roast, bottom round, brisket, shank or blade steak are good choices for the dish.
Beef Burgundy is excellent to serve as a main dish for a dinner party. It should be made a day in advance and reheated before serving, as the flavor is enhanced by keeping the stew in the refrigerator for 24 hours before serving. Serve with boiled new potatoes, buttered noodles or steamed rice. Or serve on its own with crusty country bread.
A young, full bodied red wine will complement this dish well.
- 3 Large onions
- 1kg Beef, blade steak, or stewing shoulder cut
- 300g Chopped carrot
- 300g Button mushrooms
- Bouquet of herbs: basil, rosemary and thyme tied with string
- 2-4 Cups red wine
- 1-2 Cloves of garlic
- Salt and pepper
- Olive oil
- Cut beef into large 5cm chunks, season with salt, pepper and olive oil.
- Cook beef a small amount at a time in a dutch oven or large saucepan until its golden brown on the outside, remove each portion as it's done and set aside.
- Add 3 large onions and garlic to the same pot and cook till golden brown.
- Sprinkle with 2 tablespoons of flour. Cook a few minutes longer.
- Add 1-2 cups of red wine.
- Bring wine to a boil then simmer for 5 minutes.
- Add beef, carrots, herbs, mushrooms.
- Add another couple of cups of red wine and water - enough to cover the meat and vegetables.
- Cook for 2-3 hours, stirring occasionally. Remove surface scum as required.
Tip:I find Beef Burgundy also makes delicious pies baked in a Puff pastry.