Boeuf bourguignon

Name: Boeuf bourguignon (Beef Bourguignon)
Prep time: 3 h 20 min
Cook time: 2 h 15 min
Total time: 5 h 35 min
Yield: Serve 4
Cuisine: French
Ingredients: 2 carrots, peeled, halved lengthways and cut into chunks; 1 handful of flat-leaf parsley, roughly chopped; 1 bouquet garni made with 1 parsley sprig, 1 thyme sprig and 1 small bay leaf, tied together with kitchen string; 100 ml/3½ fl oz/scant ½ cup sunflower oil; 3 tbsp Cognac; 2 tbsp plain flour; 600 ml/21 fl oz/scant 2½ cups veal stock or Chicken Stock; 800 g/1 lb 12 oz beef brisket, cut into large cubes; 1 l/35 fl oz/4 cups full-bodied red wine; 12 silverskin onions; salt and freshly ground pepper; 100 g/3½ oz pancetta, diced; 4 garlic cloves, crushed with the flat edge of a knife or your hand; 100 g/3½ oz small button mushrooms; 2 thyme sprigs

Beef Bourguignon

Preparation info

Serve
4

Difficulty
Medium
Ready in
6 hr

Appears in

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

About

This is an iconic French dish, and if you want to make it as the French do, you will probably use Charolais beef and a full-bodied Burgundy red wine. You don’t need to use prime cuts of beef – the braising cuts, such as brisket, silverside, blade, cheek or even shank are more economical and give the dish much more flavour. In France, the process of cooking Boeuf Bourguignon often begins two days before serving, to soften up the meat and conserve the aromas – but a three-hour marinade will d