Beef Bourguignon

Sunday, October 16, 2016 0 No tags Permalink 0

Prep Time: 1 hour   Cook Time:  5-6 Hours   Difficulty: Moderate   Serves: 6

This is one of my favourite recipes. It has taken a while to perfect it but this is my take on Julia Child’s famous bouef bourguinon. I hope that you enjoy and leave me a comment once you’ve tried it out!

Ingredients

  • 3 tsp goose fat
  • 700g shin beef of lean stew beef, cut into 2 inch cubes
  • 150g smoked streaky bacon, sliced
  • 350g/ 20 pearl onions, peeled
  • 250g chestnut mushrooms /cremini or white button mushrooms, (about 20)
  • 3 garlic clove, sliced
  • 1 bouquet garni (See know-how below)
  • 1 tbsp tomato purée
  • 750ml bottle red wine, Burgundy is good
  • 3 tablespoons olive oil
  • 1 Red Onion
  • 1 Yellow Onion
  • 2 tablespoons flour
  • 2 cups beef stock
  • Fresh Thyme
  • Fresh Rosemary
  • Fresh Chives
  • Fresh Bay Leaf
  • Butter
  • 2 carrots, peeled and halved
  • 2 ribs celery, cut into 1/4-inch dice
  • 1/2 cup Cognac or brandy
  • 1 tablespoon dark brown sugar
  • Crusty bread, for serving

Let’s Cook!
Coming the next time I prepare this meal.

Enjoy!

Inspiration sourced from:

Tablespoon BlogFood Network, & Epicurious

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