Boeuf bourguignon

Adapted from Guillaume Brahimi

This classic French dish is given a delicious twist and cleaner flavour by dispensing with flour as the thickening agent. Instead, a carrot purée is used which adds richness without masking flavour.

This dish is great for dinner parties because it can be made well in advance and reheats well.

We have yet to encounter an omnivore who didn’t enjoy this dish.

Time

2 hours 45 minutes total: 30 minutes attended, 2 hours 15 minutes unattended

Storage notes

keeps well in the refridgerator for up to 5 days; freezer for 6 weeks 

Difficulty

easy 

Yield

3600 g (servings 8 12)

Ingredients
Weight
Volume
Procedure
A
Beef bolar blade or shoulder
1000 g
2⅕ lb
1
Cut into 1" / 2.5 cm pieces and divide into 4 batches for frying.
B
Red wine
1500 g
2 bottles
2
Set aside 100 g.
3
Bring to boil in a flame proof casserole.
4
Boil for 2 minutes and turn off heat.
C
Olive oil
15 g
1 tbsp
Beef chunks, from A
250 g
1¼ cups
5
Heat oil in a fry pan over highest heat until just smoking. Turn heat to medium.
6
Place the meat into the pan in a single layer and cook for 60 seconds without disturbing. Brown on one side only. Remove from pan and set aside.
7
Repeat this process C until all the meat has been browned. Discard residual oil between batches so it does not become burnt and acrid, but reserve oil from final batch and turn heat to high.
D
Carrots, halved lengthways, sliced 0.2" / 0.5 cm thick
140 g
2 large
Celery, stalks and small leaves, halved lengthways, sliced 0.2" / 0.5 cm thick
120 g
2 large
Leek, halved lengthways, sliced 0.2" / 0.5 cm thick
90 g
1 large
Onion, skin removed, chopped
90 g
1 medium
Shallots, skin removed, halved
180 g
5 small
8
Add to pan and sauté for 8 minutes. (Leave the vegetables untouched in the pan for 1 minute before turning; repeat 8 times.)
9
Transfer to casserole B and add the reserved meat C.
E
Red wine, reserved from B
100 g
4 oz
0
Deglaze pan and add to casserole B.
F
Thyme
10 g
10 sprigs
Speck
300 g
¾ lb
Salt
15 g
2½ tsp
Pepper
4 g
40 dash
Bouquet garni, optional
290 g
-
Add to casserole.
=
Cover and cook on lowest heat for 1 hour 20 minutes.
G
Mushrooms (such as button), small, whole
300 g
3½ cups
q
Add to casserole and stir to combine.
w
Remove lid and continue to simmer for a further 40 minutes.
H
Carrot purée
360 g
5 large
e
Add to casserole and stir to combine.
r
Cover and cook for further 15 minutes.
I
Flat-leaf parsley, leaves only, chopped
20 g
1 cup
t
Add to casserole and stir to combine.
J
Flat-leaf parsley, leaves only, chopped
20 g
2 sprigs
y
Garnish.

Type braise stew casserole

Author

Yield

g

Servings

Serving size 300450 g

Serve

Per
serve
Energy (kcal)589.5
Energy (kJ)2467.7
Protein (g)18.4
Fat (g)43.5
Carbs (g)19.6
Sugars (g)7.9
Fiber (g)3.4
Sodium (mg)1520.9
Cholesterol (mg)84.3

Full details