This season, Justine had the incredible opportunity to explore the stunning Burgundy region aboard hotel barge La Belle Epoque. Inspired by the picturesque scenery, she couldn’t resist whipping up a regional classic – Boeuf Bourguignon. Cooking this French delight with Burgundy wine while gliding through the canals of Burgundy? It doesn’t get any better!
Cruising the Burgundy Canal aboard European Waterways’ 12-passenger hotel barge, La Belle Epoque, Justine lived like the locals, sampling the very best of the region’s wine, cheese, renowned dishes, and of course the fascinating history and architecture of Burgundy, including its magnificent châteaux and medieval centers.
Full Recipe: https://everydaygourmet.tv/recipes/bo…
Ingredients:
750ml red wine (such as Burgundy or any other pinot noir)
1.5kg chuck steak, cut into 6 cm pieces
1 tbsp plain flour
3 tbsp extra virgin olive oil
60g butter
1 onion, quartered
1 large carrot, cut into 6 pieces
1 x 10 cm piece of celery, cut into 6 pieces
4 garlic cloves, bruised
2 tbsp cognac or brandy
1 tbsp tomato paste
1 bouquet garni (2 bay leaves, thyme sprigs, parsley tied together with kitchen string)
2 cups of beef stock
8 baby pickling onions, peeled and blanched in boiling water
150g speck or pancetta, cut into lardons
300g button mushrooms, halved
Steamed potatoes, potato puree or pappardelle, to serve
Salt and pepper
3 Comments
Poached eggs with holendaze sauce
I can’t wait much longer (and won’t have to) before I can take several of these cruises! I’d like to hire the whole boat which will be filled with friends! I will soon be moving to Europe and so will have the EU without jet lag! Several friends have already agreed to sign up!
Plus I have to recognize the beautiful and personable Sydneysider chef who is as adorable as she is talented!