Name: Boeuf bourguignon
Yield: For 4-6
Cuisine: French
Ingredients: 2 tablespoons cognac; 500 ml red wine; 150 g poitrine fumée (bacon lardons); 1 garlic clove, crushed; 50 g butter; 1.5 kg chuck steak or top rump, cut into large chunks; 1 large onion, chopped; 25 g plain flour; Sprig flat-leaf parsley; 400 ml beef stock; 450 g button mushrooms, sliced; 24 small pickling onions; Sprig of thyme; 4-5 tablespoons olive oil; 1 bay leaf

Preparation info

For
4-6

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

This is one of France’s most famous and best-loved dishes: a rich and hearty stew, whose flavour becomes even better when it is reheated the next day. This is another recipe I learnt from Elizabeth Scotto.

Ingredients

1 large onion, chopped
Sprig flat-leaf parsley
Sprig of thyme

Method

In a deep bowl, put a few of the onion slices, some parsley, thyme and the bay leaf. Add a few pieces of beef on top, then layer up until all the beef, parsley and thyme are used up.

Mix together the cognac, wine and 3 tablespoons of oil, and pour them over the beef. Cover the bowl with clingfilm and refrigerate for at least 4 hours, stirring occasionally.

In a large frying pan,

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of