In this video I am going to demonstrate that you can do yourself at home the Famous French stew legendary know as Boeuf Bourguignon.
It is one of the most delicious beef dish concocted by man. Like all stew, cooked one day in advance can only gain flavour when reheated.
I am trying to give you all the ingredients easy to find in a normal super market for you to make it easy to cook at home.
BEEF BOUGUIGNON -BEEF BURGUNDY
For 6-8 persons
1,6 kg Casserole beef , stewing beef (chunk: depending of the appellation in your country.
1 tbsp olive oil
30 g clarified butter or normal butter
50g of flour
Aromatic garnishing:
140 g of carrots
120 g large brown onion (diced)
4 cloves of garlic
1 bouquet garni (parsley, 1 bay leave, thyme)
Element of the sauce:
750ml of Burgundy Shiraz
800ml of beef stock or 2 cubes beef stock bullion cube type
30 g tomato paste
1 teaspoon fresh thyme, finely chopped
1tbsp of freshly chopped parsley
Garnishing Bourguignon:
200 g of smoked pork belly (smoked peck)
250 g of button mushroom small
200 g small onions
50 g of butter
6 -8 Small potatoes
3 tbsp of fresh chopped parsley
Seasonning
Pinch of Salt, 3 turns of black pepper, 1 pinch castor sugar,
Parsley, Thyme
After checking you have bought all the ingredients you can start preparing you ingredient in the following order:
Preparation of the main ingredients:
1 Cut the beef in cubes of 40-50g each
2 Peel and dice the carrots
3 Peel and dice the brown onions roughly (they will cook 2/5 hours.
4 Wash and cut the tails of mushroom
5 Make a bouquet garni, with parsley, thyme and bay leaves attached with a string
6 Slice and dice the poitrine fumée (smoked pork belly) (lardons)
7 Small onions, if no small fresh onions available used the ones in a jar.
8 Make your beef stock (fresh or with the beef cubes)
9 Chop the parsley and thyme leaves
10 Peel baby potatoes and cut them in two
Start the cooking:
1 In a hot pan add the clarified butter and olive oil and brown the lardons
2 When nice and crispy remove the lardon and drain the fat on absorbent paper and set aside.
3 Add your mushroom to cook and loose their water.
4 When coloured and tender drain them too and reserve
5 In a hot pan add the meat and browns all sides for 5 minutes
6 Remove the meat with a slot spoon and keep aside then add the Large chopped onions until light colour
7 When the onions start to colour add the carrots and let simmer 5 minutes.
8 Sprinkle your flour in a small pan and brown lightly
9 Set up your oven at 200
10 Now you can return the meat to the pan and sprinkle the brown flour on to the meat and stir well.
11 Add the content of the pan (meat onion carrots) in you cooking dish (glass, metal Creuzot) tandoori, slow cooker or camp oven. Like for us Aussies
12 Deglaze your pan with red wine boil and flambeed it to remove the alcohol.
13 Add the wine and your beef stock to the meat dish. the beef mut be just covered. by the liquid, not too much but still enough
14 Now add your seasoning: salt, pepper, bouquet garni, fresh thyme and the chopped parsley and crushed garlic, and stir well
15 Cook for 2 and half hour.
16 Check every 20 minutes and give a stir to verify the liquid level or adjust the oven temp.
17 After 1 1/2-2 hours you can add the tomato paste and your potatoes. Starting too early may burn and dry the sauce
18 In a small pot add your baby onions, 1 pinch of sugar 20 g of butte and half covered with water. Cook slowly with a baking paper as a lid on top of the onions. When the water evaporates your baby onions should be just brown a t the perfection.
Finishing
1 After 2 hours check the meat.
2 When the meat is cooked it should be able to split easily.
3 Remove the dish from the oven and adjust the seasoning and the consistency.
4 Don’t forget to remove the bouquet garni.
5 Too liquid add a beurre manié too dry you should have added some wine and beef stock early.
6 Add now the garnishing: mushrooms, baby onions and lardons return to the oven for 5 minutes. Minutes.
7 When your Boeuf Bourguignon is cooked sprinkle some fresh parsley over and you can dish up.
Serving
1 fill up the plate checking everybody receive meat, sauce, mushroom, lardon, potato and in equal amount
2 You could served your Boeuf Bourguignon with a side salad or mashed potatoes even pastas spaghetti or rice.
3 Don’t forget toasts, bread, crackers or crepe depending on your habit. and background