Boeuf Bourguignon (Burgundy Beef)
Photo: DC, CC BY 3.0
Boeuf bourguignon is a French stew of beef braised slowly in red wine with onions, carrots and mushrooms. It began as a peasant method for tenderizing tough cuts that were hard to cook any other way, and long simmering in wine is what gives it its deep flavor. Browning the beef in batches and cooking the onions in the same pot builds the base of the sauce. Leftovers work well in meat pies.
Instructions
Cut the beef into large chunks about 5 cm across. Season them with salt, pepper and olive oil.
Brown the beef in a Dutch oven or large saucepan, a small batch at a time, until the outside is golden. Lift each batch out as it finishes and set it aside.
Put the onions and garlic into the same pot and cook them until golden brown. Sprinkle over 2 tablespoons of flour and cook for a few more minutes.
Pour in 1 to 2 cups of red wine, bring it to a boil, then turn the heat down and simmer for 5 minutes.
Return the beef to the pot along with the carrots, the tied herbs and the mushrooms. Add another couple of cups of red wine, then enough water to just cover the meat and vegetables.
Cook for 2 to 3 hours, stirring from time to time and skimming off any scum that rises to the surface. The dish is ready when the beef is tender.
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