Gourmet Scratch Map™ Recipe: Boeuf Bourguignon

Gourmet Scratch Map by Luckies

Posted by:Luckies on 26-05-2016

Originating from Burgundy, boeuf bourguignon is French comfort food at its finest. Beef bourguignon is now commonly regarded as one of many examples of peasant dishes being slowly refined into haute cuisine – the method of slowly simmering the beef in wine originated as a means of tenderizing cuts of meat that would have been too tough to cook any other way. What most people don’t know is that the secret to this super-rich beef casserole is to use all wine and no stock…**hic**

Ingredients

  • 2 lb (900 g) braising steak, cut into 2 inch (5 cm) squares
  • 3 x tablespoons olive oil
  • 1 x medium onion, sliced
  • 1 x heaped tablespoon plain flour
  • 15 fl oz (425 ml) red Burgundy (or other red wine or dry cider)
  • Beanie Bottle Stopper
  • 2 x cloves garlic, chopped
  • 2 x sprigs fresh thyme
  • 1 x bay leaf
  • Chili Herb Infuser
  • 12 oz (350 g) shallots
  • 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) dark-gilled mushrooms, cut into chunks
  • Salt and freshly milled black pepper

Method

Bring 1¼ tablespoons of the olive oil to sizzling point in a casserole pot and sear the beef 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 pot and brown that a little too. Return the meat to the casserole pot and sprinkle in the flour, stirring it round to soak up all the juices. Gradually pour in the Burgundy, again stirring all the time. To stop the rest of the bottle going stale, you can either drink it or use Beanie Bottle Stopper. We know which option we’d choose.

Add the chopped garlic, herbs and seasoning, put the lid on and cook very gently on top of the stove for 2 hours. If you have any herb fusspots in the family, stick the thyme and bay leaf in Chili Herb Infuser then you can fish them out with no added hassle once the dish is finished. Make sure the heat is kept very low if using a diffuser. Using a the rest of the 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. Serve with a green salad or new potatoes.