Beef Bourguignon, the classic French stew from the heart of Burgundy, is proving very popular at The Guildford Arms this autumn.
We braise chunky pieces of diced beef chuck with onions, carrots and herbs in red wine, adding sauteed button mushroom, baby onions and smoked bacon half way through. We then leave the dish to cool and refrigerate overnight. This is an important stage as any unwanted fat will rise to the surface and can then be easily removed. It also gives a chance for all the flavours to mingle, creating a more harmonious dish.We serve it with some winter greens, or braised red cabbage and a smoked garlic mash. A few steamed carrots complete the dish.
Beef Bourguignon – serves 6
1.5kg Diced Beef Chuck
1 Onion – diced
1 Carrot – diced
1cl Garlic _ chopped
Bouquet Garni (Bay, Thyme, Rosemary)
500ml Veal Stock
250ml Tomato Juice
200g Smoked Bacon Lardons
24 Pearl Onions
300g Button Mushrooms
- Place the onions, carrot, garlic, bouquet garni & red wine in a pot and bring to the boil. Leave to cool, then pour over the beef and leave overnight.
- Drain the beef and dry. Season & shallow fry in vegetable oil until browned all over.
- Meanwhile sweat the onions, carrot & garlic in melted butter until soft. Add the beef and stir together. Stir in 3 or 4 tablesppons of flour to adbsorb the fat, and cook over a low heat for a minute.
- Add the wine, tomato juice and stock and simmer for about two hours. It may take longer but it’s a good idea to check now.
- Sautee the button mushrooms, pearl onions & bacon lardons until they are golden. Add to the stew after the first hour of cooking.
- When the beef is tender allow to cool in the liquid.
- To reheat the dish, bring back to the boil and leave to simmer for about 5 minutes before serving.