Boeuf Bourguignonne

Name: Boeuf Bourguignonne
Yield: Serves 6-8
Cuisine: Australian
Ingredients: 1 large carrot, sliced; 3 bay leaves; 2 tablespoons virgin olive oil; 12 peppercorns; 2 tablespoons butter; salt and freshly ground black pepper; 10 garlic cloves, crushed; 2-3 thyme sprigs; 200 g (6½ oz) smoked belly pork (speck), cut into 1 cm x 2 cm (⅓ in. x ¾ in.) pieces; 1 carrot, diced small; 3 onions, diced; 2 tablespoons tomato paste (purée); ½ cup (125 g/4 oz) clarified butter; freshly ground black pepper; ½ cup chopped fresh parsley; 24 very fresh new potatoes; 1 bay leaf; ⅘ cup (200 mL/6½ fl oz) white wine; 500 g (1 lb) mushrooms, stems trimmed; 24 baby (pearl) onions; 24 baby carrots; 1 stick celery, sliced; 2 tablespoons plain (all-purpose) flour; 1 head garlic, halved; 2 onions, halved; 4 thyme sprigs; 4 cups (1 litre/1¾ imp. pints) good pinot noir (Mountadam); 155 mL (5 fl oz) Cognac; 2 kg (4 lbs) blade steak, cut into 4 cm (1½ in.) cubes

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

The great wine stew. Please use good wine for the sauce; it makes all the difference.

Ingredients

2 kg (4 lbs) blade steak, cut into 4 cm (1½ in.) cubes

Oceania
Australia

Method

To marinate the meat

Mix all the marinade ingredients with the meat in a large bowl. Cover with plastic wrap (cling film) and refrigerate. Marinate for 2-5 days. Strain the marinade, retaining the liquid and the meat.

To cook the roux

Make a roux by melting the butter in a small saucepan over a medium he