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Our Chef's Recipes

Beef Burgundy / Boeuf Bourguignon
Serves 12

Preparation begins two days ahead of serving and while this dish takes time to prepare, it is well worth the effort. It freezes well, so we have made a large quantity with this in mind.

  • 2.5 kg (5lb) stewing beef, trimmed and cut into cubes
  • Salt and coarse ground pepper – 1½ tabs each
  • ½ cup plus 3 tabs oil
  • 500 gm (1lb) carrots peeled and sliced
  • 6 medium onions, peeled and cut into eighths
  • 4 cloves garlic, peeled and chopped
  • 1 bouquet garni – fresh thyme tied with bay leaves
    and parsley stems
  • 2 bottles of red wine
  • 2 litres beef or veal stock

Kneaded butter made with 90 gm (3oz) flour and 90 gm (3oz) butter

For the garnish

  • 2 tabs oil
  • 500 gm (1lb) smoked bacon –slices cut into strips
  • 30 – 40 baby onions, blanched and peeled
  • 500 gm (1lb) mushrooms, quartered if large
  • Fresh parsley, finely chopped

Toss the beef with generous amounts of salt and pepper, combine with 3 tabs of oil, carrots, onions and garlic in a large, non-reactive bowl. Toss the ingredients with the bouquet garni and add the red wine. Cover the mixture and refrigerate for 1 to 2 days, if possible, stirring from time to time.

Drain the marinated meat and vegetables and reserve the liquid. Separate the meat from the rest of the ingredients and dry the pieces of meat with paper towel.

Heat a very large, heavy-bottomed casserole over high heat with the ½ cup of oil for 3-4 minutes, or until the oil begins to smoke slightly. Sear the meat, in small batches, until well browned on all sides. Set aside the meat.

Remove the bouquet garni from the vegetable mixture. Add the marinated vegetables to the casserole and cover with a tight fitting lid. Reduce the heat to medium and cook until the vegetables are tender, stirring occasionally, about 10 minutes.

Preheat the oven to 230C/450F. Return the reserved meat to the casserole and add half the stock, the reserved wine marinade and the bouquet garni. Bring the mixture to the boil over high heat, skimming off any impurities that rise to the surface. This could be 2 cups.

Place the uncovered casserole in the oven, on the lowest possible shelf for ½ hour. Reduce the temperature to 175C/350F. Add remaining stock. Cover and continue to cook, stirring occasionally, until the meat is tender, about 2 hours.

In the meantime, heat a large, heavy-bottomed and deep sided pan over high heat with the remaining 2 tabs oil. Add the bacon and cook until crisp. Drain and set aside the bacon. Add the onions to the pan and cover. Cook until the onions are translucent and begin to brown evenly. Add the mushrooms and cook, uncovered until the mushrooms are tender. Return the bacon to the mixture and reserve.

When the meat is tender, remove the casserole from the oven and place on a medium heat. Remove the bouquet garni and discard. Stir in the kneaded butter mixture, small amounts at a time, until the sauce is nicely thickened. Add the reserved garnish mixture, and reduce heat to a simmer for 15 minutes.

Sprinkle with chopped parsley before serving.

Beef Burgundy is usually accompanied by steamed or boiled potatoes but it is also delicious with wide, flat noodles.

Cook with confidence
One-day cooking classes to learn to make traditional Burgundian dishes with Lynne Hammond