Boeuf Bourguignon

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

This classic braise from the Burgundy region of France (famous for rits red wine) tastes even better if you can make it a day in advance and leave it in the fridge overnight for the flavours to blend.


  • 1.5 kg (3 lb 5 oz) beef blade or chuck steak
  • 75


  1. Cut the meat into 4 cm ( inch) cubes and trim off any fat. Put the meat, wine, garlic and bouquet garni in a bowl, cover with plastic wrap and refrigerate for at lea