Beef bourguignon (US: [biːf ˌbʊərɡɪnˈjɔːn] or bœuf bourguignon ,UK: [bɜːrf ˈbɜːrɡɪnjɒ̃]; French pronunciation: [bœf buʁ.ɡi.ɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne, is a well-known, traditional French recipe.
The dish originates from the Burgundy region (in French, Bourgogne) which is in the east of present-day France, as do many other dishes such as coq au vin, escargot, persillé ham, oeufs en meurette, gougères, pain d’épices, etc.
It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onions and a bouquet garni, with pearl onions and mushrooms added towards the end of cooking.
Traditionally, the meat was larded with lardons, but modern beef is sufficiently tender and well-marbled, so this very time-consuming technique is rarely used any more. However, bacon cut into small cubes is still usually used to produce the initial cooking fat and added to the dish at the end.
- 2 lb (900 g) braising steak, cut into 2 inch (5 cm) squares
- 2 x 130 g packs cubetti pancetta or 225 g smoked or unsmoked streaky bacon, bought in one piece, then cut into cubes
- 4 oz (110 g) mushrooms, cut into chunks
- salt and freshly milled black pepper
- 3 tablespoons olive oil
- 1 medium onion, sliced
- 1 heaped tablespoon plain flour
- 15 fl oz (425 ml) red Burgundy (or other red wine or dry cider)
- 2 cloves garlic, chopped
- 2 sprigs fresh thyme
- 1 bay leaf
- 12 oz (350 g) shallots
- Large ovenproof casserole or lidded pan.
Pre-heat the oven to gas mark 1, 275°F (140°C).
- Bring 1¼ tablespoons of the oil to sizzling point in the casserole or pan and sear the beef, a few pieces at a time, to a rich, dark brown on all sides.
- Using a slotted spoon, transfer the meat to a plate as it browns.Next add the sliced onion to the casserole and brown that a little too.
- Now return the meat to the casserole or pan and sprinkle in the flour, stirring round to soak up all the juices. Then gradually pour in the Burgundy, again stirring all the time.
- Add the chopped garlic, herbs and seasoning, put the lid on and cook very gently on top of the stove (if the heat is not low enough, use a diffuser). Or transfer to the oven – either way it will take 2 hours.
- Then, using a bit more olive oil, fry the shallots and bacon in a small frying pan to colour them lightly. Add to the casserole, together with the mushrooms, then put the lid on and cook for a further hour.
- The French accompaniment of potatoes boulangères and green salad would be good with this, or else tiny new potatoes and ratatouille.