Boeuf Bourguignon / Beef Bourguignon

Boeuf Bourguignon / Beef Bourguignon

Boeuf Bourguignon is a classic French Beef Stew, originated from the Burgundy region of France. It is as famous as some classic french dies such as Canard a l'orange, Coq au Vin, Foie Gras, Blanquette de Veau.. and etc. Ahhhh.. the list goes on. The French and their world famous food.


Normally we have this dish during those cold winter days to keep us warm but I am so missing some Plat Mijotte (stew). I cooked this for lunch and everybody was happy for a change :)


What's good about this dish is you don't need to have the best cut of meat. I used Boeuf Joeus /Beef cheeks,  cut in bite size, let it swim in a good Bordeaux, add in some vegetables for some sweetness. Stir every now and then to mix in the caramelizes goodness into the sauce for a good 2 hours..Et Voila!! a good hearty dish no chi chi, just honest good food waiting for you  to wipe up every single drop of the sauce with a good country bread :)


This is why I like home food, stews, dishes doesn't involve too much of presentation and doesn't burn a hole in your pocket..just plain honest food!!

Ok..enough blah blah blah.. here we go....

What you need for 4 serving:

500g                 Beef chunk (cut into 2-inch cubes)
100g                 Lardon (salted pork/bacon cut into 1/2-inch chunk)
3                       Shallots (minced)
3                       Garlic cloves (minced)
2 large               Carrots (peeled and cut into 2-inch chunks)
10g                    Dried Cepes/Porcini mushrooms (Sliced and pre-soak in hot water and keep the soaking water)(optional: I used it to add flavour)
4 large               Fresh very ripe tomatoes (cut into cubes) or cans tomatoes
1/2 bottle           Red Wine (wine that you will drink with this dish) or just enough to cover the beef
1/2 cup              Fresh Parsley chopped
2                       Bay leaves
1 tsp                 Dried Thyme
3                       Cloves
500g                 Button mushrooms (cut those big ones into 4 and leaves the smaller ones whole)
some                 Pearl onions
1Tbsp               Flour

This is how:

1. In a large pot/cocotte, heat a little oil to fry those bacon chucks until brown and crispy. Remove it into a plate.
2. Now add your beef chucks by batches. You don't want to over crowd the beef chucks as you want to brown them all sides but not to cook them in their juice. Once all beef are browned put them with the bacons/lardon.
3. Now in the same pot add the shallots, half of the carrots, Cepes and garlic. Stir and scrape up all the brown bits.
4. Add in Beef chunks, bacon and pour in the wine and the mushroom water. It should just barely cover the beef. Also, bay leaves, thymes and cloves. Let it simmer for 30mins. Then add in the tomatoes and continue to simmer. Don't forget to adjust seasoning times to times. 
5. In another pan, heat some oil to fry the mushrooms. It will gives out some liquid, just pour this liquid into the pot and continue to fry until dry then add in the pearl onions. Set a side.
6. Once the beef are tender, add in the mushrooms, pearl onions and the other half portion of the carrots. Then sprinkle a table spoon of flour into the sauce and stir well, you can add in a table spoon of cream/butter but I didn't (try to eat healthy).
7. Continue to simmer until you get a thick sauce, tender beef and carrots then add in chopped parsley and check seasoning. 

Serve this with some boil potatoes, mash potatoes or some pasta and some good country bread. Fantastic one pot meal. This dish taste even better the next day so don't hesitate to cook a day in advance or cook more to enjoy the following day/days. 

Hope you like it!

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