Name: Boeuf Bourguignon
Prep time: 30 min
Cook time: 2 h 45 min
Total time: 3 h 15 min
Yield: Serves 6
Cuisine: France
Ingredients: 2 cloves of garlic, crushed, peeled and chopped; 1.4 kg chuck, flank or skirt of beef, cubed; 2 bay leaves; freshly ground black pepper; 200 g smoked lardons; sea salt; 1 bottle red burgundy wine; 300 ml beef stock; 50 g plain flour; 1 tbsp tomato purée; 2 sprigs of thyme; 250 g button onions; 4 tbsp olive oil; 250 g button mushrooms; 2 onions, chopped

Preparation info

Serves
6

Difficulty
Easy
Ready in
3 hr 30

Appears in

The French Market

By Joanne Harris and Fran Warde

Published 2005

About

This is one of the best known and most typical of French dishes, and relies on a lengthy cooking time to absorb the flavour of the herbs and wine and to give the beef an irresistible tenderness. Garnish the finished dish with parsley and croûtons, if you like.

Ingredients

4 tbsp olive oil
1.4 kg chuck, flank or skirt of beef, cubed

Method

Heat the oven to 180°C/gas 4.

Heat the olive oil in a large casserole. Put in just enough meat to cover the bottom of the pan and brown evenly on a high heat, then remove and repeat until all the meat is browned. Add the onions and

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Boeuf Bourguignon

Ingredients

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