Colm O'Gorman: How to make beef bourguignon, a classic and comforting French casserole
Food At Is French Best Its This Unpretentious Simple,
Beef bourguignon was a menu staple in French style bistros in the 80s but fell out of fashion as tastes evolved and bistro became brasseries. It seems to be a experiencing a resurgence right now... which is in my view a very good thing.
This is simple, unpretentious French food at its best. Hearty and rich and full of flavour. This classic French beef casserole is perfect for the cold weather we are experiencing just now, and quite easy to prepare. It does take some time, but most of that is spent cooking slowly in the oven, so, you can pop it in, let the magic happen and get on with your day.
Purists may balk at my use of pickled silverskin onions in this recipe. Traditionally, fresh pearl onions are used, but they can be a faff to get hold off, and I love the sweet, tangy bite of the silverskin onions with the deep richness of the red wine sauce. For best results, use a mid-range Bordeaux and avoid very cheap red wine if possible.
Like many casseroles and stews, beef bourguignon tastes even better the day after you cook it. For this reason, I usually take mine to the stage where I have cooked it in the oven until the beef is tender and falling apart and the red wine sauce is rich and deep and glossy, and then finish the dish the next day just before I am ready to serve. This makes it a perfect dish for feeding a gang. You can cook it the day before and then finish it in minutes when your guests arrive. It would be a great dish for entertaining over the Christmas holidays when everyone has gotten tired of turkey.
Beef Bourguignon
You Day Better Cook The After Beef And Stews, Bourguignon Casseroles Even Like Tastes Many It
Servings
8Time Preparation
30 minsCooking Time
2 hours 30 minsTime Total
3 hours 0 minsCourse
Mainingredients
Boneless Beef Stewing 2kg 1
Sea 2 Flaky Tsp Salt ½
Freshly Ground ½ Pepper Tsp Black
1 Onion
About 2 Large Carrots, 400g
Cloves 3 Of Garlic
Lardons 250g Bacon
Tbsp 1 Tomato Puree
Flour Tbsp Plain 2
Ml Red 750 Wine
Bay 2 Leaves
Of Large Thyme 1 Sprig
Virgin Extra Olive Oil Tbsp 1
Mushrooms 200g Chestnut
Onions Pickled 175g Silver Skin
Parsley Leaf A Large Of Flat Handful
Serve to
Mashed Potato Creamy
Chopped Leaf Parsley Flat
method
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