Boeuf is enough Bourgiugnon
I love Autumn -it's my absolute favourite time for food during the year. Steaming stews, comforting casseroles, crumbly crumbles - there's a reason the food of this season is called hearty. The French know how to do comfort and richness and they know how to do it well. We have beef casserole/brown stew they have boeuf bourguignon -it might be hard to pronounce but don't let that put you off. The dish traditionally called boeuf á la Bourguignonne comes from the Burgundy region of France and was in it's day a peasants meal. Traditionally you serve this with braised onions -I didn't have any little ones so I left them out. This is a very tasty Autumnal supper that won't disappoint a crowd -I mean there's a whole bottle of wine plus brandy, tender slow cooked meat and fluffy mashed potato -it's a strong contender for my 'death row final dish wish list'...
What you need; Serves 4
- 1 bottle of Burgundy red or another red -doesn't have to be too pricey but must not taste like dish water
- 800g chuck or shin beef
- 3tbs flour
- 1 large onion
- 2 cloves of garlic
- 500ml beef stock
- 50ml brandy
- a bouquet garni
- salt & pepper
- 4 carrots- peeled and cut into large chunks
- 250g button mushrooms or small mushrooms
- 4 streaky rashers or some lardons
- potatoes
What you need to do;
- put a pan on a high heat with a drizzle of oil
- put the beef into a bowl or bag and shake over the flour
- put the wine in a pot and reduce to 2/3
- turn the oven on to 140'C (fan) / Gas 3
- brown your meat on the pan -remove
- add some more oil into the pan, turn down the heat and throw in the onion sliced and the garlic crushed or finely chopped cook until soft
- add the wine, brandy and meat back into the pan simmer for 5 mins
- take a casserole dish add the contents of the pan, plus the bouquet garni, beef stock, salt and pepper -cook for 1.5-2.5 hrs or until the meat is tender
- in the meantime steam the carrots until al dente
- steam the mushrooms until cooked -add both to the casserole dish when the meat is tender -allow enough time for them to warm through
- cut up the rashers and fry until crispy -add just before serving
- serve with fluffy mashed potato
Julia Childs thoughts on this dish were;
''Certainly one of the most delicious beef dishes concocted by man''
And if you would like to cook it as she did -here you go
