Boeuf à la bourguignonne

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

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
Preserve
Main course
Mediterranean
Burgundy
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