Cook a French classic in your kitchen now with our fantastic Boeuf bourguignon recipe!
- 1kg braising steak
- 250g streaky bacon
- 750ml red wine - Cabernet Sauvignon
- 300ml chicken stock
- 2 carrots
- 1 stalk celery
- 1 large onion
- 8 garlic cloves
- 2 teaspoons ground black peppercorns
- 4 bay leaves
- Small bunch of parsley
- 5 sprigs thyme
- 2 tablespoons plain flour
- 3 tablespoons olive oil
Boeuf bourguignon is one of those classic French recipes that people seem to have all but forgotten about, which is hard to understand when it’s so easy to make, and tastes so good.
- Start by preparing your vegetables. Slice your carrots and celery into 1cm chunks, chop your onion into 8 even pieces and peel your garlic cloves, but don’t chop them.
- With your herbs, we recommend making a bouquet garni, as it will be easier to fish them out at the end. You can do this easily by tying them all together at one end with some string.
- Chop your beef into big chunks and brown in a large casserole with the olive oil, turning frequently until the meat is really well coloured all over.
- Take the pieces of braising steak out of the casserole and leave to rest, you’re your bacon into little chunks and fry in the juices until cooked.
- lower the heat and add the vegetables to the casserole and cook to soften them slightly in the juices.
- After about 5 minutes, pour in the red wine and simmer for another 5 minutes before adding the steak, the stock, the black pepper and the bouquet garni. Sprinkle the flour in, stirring until it disperses.
- Stir until the flour has dissolved, place a lid on the casserole and put into a preheated oven at 140C for 4 hours.
- You should check your Boeuf bourguignon after 20 minutes to ensure that it’s not boiling. If it is, turn the height down slightly, you want to aim for a very gently simmer.
- After 4 hours remove from oven and season before serving.