Bœuf Bourguignon (1)


burgundy beef stew

This tasty beef bourguignon is sure to be a winner with everyone! It is very easy to make although you need to marinate the meat the day before you cook it for best results. It is well worth the wait and is most suitable for your family meals or for entertaining, so it really is a recipe to fall in love with!

Of course, pick up any cookbook and you will find a different recipe for Bœuf Bourguignon in each; there are so many variants. Use this recipe as a basis, and then tweak to your own satisfaction.


INGREDIENTS

•         4½ lbs (2kg) stewing beef, or skirt, or brisket

•         2 tablespoons olive oil

•         1 oz (25g) butter

•         1 tablespoon flour

•         1 tablespoon tomato puree

•         2 cloves garlic (minced)

•         2¼ lbs (1kg) small potatoes

•         1 bouquet garni

•         Salt and pepper to taste

•         2 tablespoon chopped parsley

For the marinade:

•         1 bottle of good red wine

•         1 tablespoon olive oil

•         1 small carrot

•         1 onion chopped

•         2 shallots, chopped

•         1 clove garlic, chopped

•         1 tablespoon chopped parsley

•         1 teaspoon dried thyme

•         1 bay leaf

•         5 peppercorns

•         1 clove



METHOD

1.       Slice the beef into large cubes and place in a large bowl with all the ingredients for the marinade.

2.      Place in refrigerator until the next day. Easy!

3.      Prepare to cook the beef bourguignon 3 hours before serving.

4.      Drain the meat and dry it with kitchen paper (It will not brown if it is too wet).

5.      Heat the oil in a heavy bottomed pan and brown the meat on all sides.

6.      Add the vegetables from the marinade and 2 tablespoons of the butter.

7.      Simmer for 15 minutes.

8.      Sprinkle the flour over the mixture and stir until well blended

9.      Cover with the marinade.

10.   Bring to the boil.

11.    Add seasoning to your taste

12.   Add 4 fl oz water(125ml)

13.   Add the tomato puree, garlic and bouquet garni.

14.   Cover and simmer for about 2 1/2 hours.

15.   Cook the potatoes in boiling salted water until soft. Serve boiled or creamed.

16.   The stew is served in a bowl and the potatoes served separately.

17.   Garnish with the chopped parsley.

You could also have polenta instead of the potatoes if you choose, for a change. Absolutely yummy!

Note - You can also cook this in your crockpot once it has been prepared, and if you have some over, it can be reheated in your crockpot.