Boeuf bourguignon
Takes the edge of the days getting shorter when you can start to cook dishes like this. Hands down the most famous stew in French cookery, if you can’t get hold of short rib, 1kg of beef chuck will do the trick too.
Boeuf bourguignon (6 portions)
1 Beef short rib (aka Jacobs ladder, 4 bone)
200g Pancetta (Ventreche)
750ml Red wine (full bodied)
200ml Beef stock
2 Carrots
2 Celery (stick)
1 Onion
½ Garlic (bulb)
1 Bouquet garni
2 tbsp Flour
Salt + pepper
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10g Parsley (chopped)
100g Baby onions
100g Champignon de Paris
Remove the bones from the short rib and cut into large, 1 inch dice. Pour the red wine into a large bowl and add the beef, lardons, bouquet, onion, celery and carrot. Leave to marinate overnight or 4 hours as a minimum.
Pour the marinated meat/veg into a sieve and leave to dry before frying.
Start by colouring the beef, followed by the lardons, followed by the veg. Once the veg is coloured add the plain flour and cook for a couple of minutes.
Slowly add the red wine to make a sauce, add some beef stock, check seasoning and add back all your coloured meat+veg.
Cook at 160C for approx. 2/2.5 hours or until the beef is very tender.
Cook your mushrooms + onions in a frying pan with oil and seasoning. Remove your vegetables and bouquet from the cooked bourguignonne and add your mushrooms, baby onions and parsley to finish.
