BOEUF BOURGUIGNON 

Chef Emmanuel Stroobant shares his recipe for this classic and hearty Burgundian stew.

INGREDIENTS

• Extra virgin olive oil: 1 tbsp
• Bacon (roughly chopped): 200 g
• Beef brisket (fat-trimmed, cut into 5cm chunks): 1.5kg
• Large carrot (sliced 1cm thick): 1
• Large white onion (diced): 1
• Garlic cloves (minced): 6
• Flour: 2 tbsp
• Small pearl onions (or small shallots): 12
• Pinot Noir (the better the wine, the better the sauce): 750ml
• Beef stock: 750ml
• Tomato paste: 2 tbsp
• Fresh parsley (finely chopped): 2 tbsp
• Bay leaf: 2
• Fresh small mushrooms (white or brown, quartered): 500g
• Butter: 2 tbsp
• Coarse salt: to taste
• Ground black pepper: to taste

METHOD

• Preheat oven to 175°C.
• Heat the oil in a large dutch oven or heavy-based pot. Sauté the bacon over medium heat for about 3 minutes until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
• Pat the beef brisket dry with paper towels and sear it in batches in the hot bacon fat until browned on all sides.
• In the remaining oil/bacon fat, sauté the sliced carrots and diced onions until softened (about 3 minutes), then add two-thirds of the minced garlic and cook for 1 minute. Drain the excess fat (leave about 1 tablespoon in the pan) then place the bacon and beef brisket back into the pot. Season with coarse salt and ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes until browned.
• Cover the pot and transfer to the lower part of the oven. Simmer for 2 to 3 hours, or until the meat is fall-apart tender (adjust the heat so that the liquid simmers very slowly).
• In the last 5 minutes of cooking time, prepare your mushrooms.
• Heat the butter in a medium-sized pan over heat. When the foam subsides, add the remaining minced garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat the mushrooms with the butter. Season with salt and pepper, if desired. Set aside once browned.
• Place a colander over a large pot. Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs and strain the sauce.
• Return the beef mixture back into the oven and add the mushrooms over the meat.
• Remove any fat of the sauce and simmer for a minute or two, skimming off any additional fat that rises to the surface.
• You should be left with about 500ml of sauce that’s thick enough to coat the back of a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until it’s reduced to the right consistency.
• Taste and add salt and pepper, if needed. Proceed to pour the sauce over the meat and vegetables.
• If you are serving immediately, simmer the bœuf bourguignon for 2 to 3 minutes until it is heated through.
• Garnish with parsley and serve with mashed or roasted potatoes, French bread, salad with Dijon mustard, rice or pasta.
• To serve the following day, allow the casserole to cool completely, cover and then refrigerate. It actually tastes better the day after. Simply reheat slowly and serve with a glass of Pinot Noir.

 

View the recipe in issue 09 of our quarterly food and beverage e-magazine here: