Boeuf à la bourguignonne

Name: Boeuf à la bourguignonne (Beef Bourgignon)
Yield: Serves 6 to 8
Cuisine: France
Ingredients: 1 handful parsley, roughly chopped; 1 large glass brandy; 5 shallots, roughly chopped; 6 thick slices streaky bacon, cubed; 5 carrots, roughly chopped; 5 onions, roughly chopped; 3 lb (1.5 kg) well-hung beef shin, shoulder and neck, cut in bite-size chunks; 1 small calf’s foot (optional, but preferable!); 5 fl oz (150 ml) Madeira; Butter; 8 oz (250 g) mushrooms, finely chopped; Salt and pepper; 7 oz (200 g) baby onions, peeled; 3 cloves garlic, chopped; 2 bottles red Burgundy; 2 bayleaves; 6 sprigs thyme

Beef Bourgignon

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

This splendid stew has been raped and pillaged by pub and wine bar cooks the length and breadth of this fair land of ours – they add peppers and other unmentionable ingredients to what must be a simple, slow-cooked dish with no deviation from this recipe.

Ingredients

3 lb (1.5 kg) well-hung beef shin, shoulder and neck, cut in bite-size chunks
5

Europe
France
Main course
Stew
Burgundy
Mediterranean
Gluten-free

Method

Marinate the beef, onions, carrots, shallots, garlic and herbs in the wine overnight. Remove the meat and reserve the marinade.

In a large heavy-bottomed saucepan, fry the bacon and then add the meat and brown. Add the brandy and flame. Add the Madeira and barely cover with the reserved marinade which you have sieved, discarding the vegetables. Add the calf’s foot. Cover and simmer on a