Boeuf Bourgignon

I cannot specifically remember how I had come to know about Boeuf Bourgignon, but I believe it was around five or six years ago when I was curious about French cuisine. At first I thought it was a very fancy dish, mainly because it was French and also because my pantry staples did not include red wine, western herbs like thyme or bay leaf or purple gem-like onions, i.e. eschalots. Therefore, it was ironic when upon researching Boeuf Bourgignon, I realised it was in fact a peasant food, as the ingredients were accessible and inexpensive in its originating country and region.

My attempt at taking an interesting photograph with all the ingredients.

Cook the vegetables until the leek has reduced and the celery has somewhat softened.

Boeuf Bourgignon translated to English means Burgundy Beef as it originated from the Burgundy region in France. However, others have also reflected that the name is a tribute to the colour of the stew, which because of the heady amount of red wine added, is a deep burgundy.

Maybe it’s because it’s the first Western stew I ever made, I feel as though any delicious stew would echo the same rich velvety colour. This is the colour I want to see on my dinner table in winter, when I come into the home and throw off woolen shawls and gumboots. Therefore, as we near the end of May in Sydney and autumn bids us adieu for winter’s chill, fog and rain – here is my version of Boeuf Bourgignon that’s been adapted and changed over the years from Guillaume Brahimi’s (from SBS Food Safari) recipe.

Respectively from top, bottom left then bottom right: Combining the beef chunks into the vegetable mixture, pouring in the whole bottle of wine, and parsley stalks tied with string (to be thrown into the mixture)

It is really delicious, with the beef tender and melting in the mouth, caramelised and stewed vegetable goodness, the velvety liqueur that is the stew (I swear, this stuff is gold) and if that’s not enough – come on guys, there’s a lot of red wine. It is family friendly too, as the alcohol evaporates during the cooking process. I really hope this has inspired you to make the dish, to dip your hand in some traditional French cooking and that when you do – it thoroughly warms you and the people around you!

winter elixir (though it’s not confined to any season!)

p.s. I apologise for any funny looking photographs, I’ve just started learning and appreciating the fact that photography is really hard!

Sending you much warmth,

Moony xo

Boeuf Bourgignon Recipe

• 1 kg chuck steak, chopped into 2-3 cm cubes
• plain flour for dusting
• 3 tbsp olive oil
• 50 grams butter
• 3 bacon rashers
• 3 large eschalots, roughly sliced
• 3 – 4 large carrots, chopped into bite sized morsels ( 6 – 8 small carrots)
• 3 stalks celery, roughly chopped (approx. 0.5 – 1 cm width)
• 1 leek, roughly chopped (approx. 0.5 – 1 cm width)
• Handful of parsley – separate whole stalks from leaves, chop leaves finely
• 1 bottle red wine (750 mls)
• 2 tbsp tomato paste
• 2 beef stock cubes
• 8 – 10 mushrooms, halved
• Salt, to season
• Pepper, to season

Coat the beef chunks in plain flour and heat the oil in a large saucepan over medium-high heat. Brown the beef in the frying pan. Do not cook the beef until well-done, you are only looking to seal the sides and give it some colour. Set aside.

In a large pot with a heavy base, melt the butter over medium heat and cook the chopped bacon pieces to render off some fat. Then add eschalots and stir for around five minutes until soft and caramelised. Then, add in the chopped leeks, celery and carrots and give the pot a wild stir so you can see all the colours and their vibrancy. Season with salt and pepper. Continue sautéing for around five to ten minutes until the leeks have shrunken and the celery is softer.

Then mix the beef cubes into the pot. Pour the whole bottle of red wine (try to pour the whole bottle, though I can understand that you’ve taken a drink before this point). Make sure the beef is just below the liquid. If not, pour some water or beef stock so that the beef can snugly fit. Then stir in the tomato paste and beef stock cubes. With the whole parsley stalks, tie them tightly into a small bunch with some kitchen string and stir them into the mixture.

Turn the heat to low, so that the stew is simmering. Cook for the next two to two and half hours on the stove top, giving it an occasional stir every fifteen minutes. In the last fifteen minutes of the cook, add the mushrooms. When the mushrooms are cooked through, season the stew with salt and pepper to your taste. Turn off the stove and sprinkle on the chopped parsley leaves and serve.

Additional notes:

• A lot of the time people say you should cook with a wine you would actually drink ~ but my budget does not allow me that generosity. However, it is absolutely fine, it tastes good with a regular/cheap red cooking wine (I spend approximately $5-6) at the nearby liquor store.
• After you pour the red wine into the pot, it’s okay if some of the beef cubes are peeping up. Ultimately everything will reduce so that there is more liquid than beef and vegetable content. I usually try not to put water or stock in, or if I do, it is very minimal – because I don’t want to reduce the red wine flavour of the stew.
• The parsley stalks aren’t all that necessary, but this is my way of utilising them in this recipe and ensuring minimal wastage (i.e. stowing them away in the fridge and forgetting about them).
• Ensure the beef stock cubes dissolve into the mixture. I usually smush the cubes against the side of the pot once it has started to disintegrate in the red wine mixture. Alternatively, you can dissolve it in two tablespoons of boiling water before and then pour in.
• For length of stewing, I find that once the stew hits the two-hour point and over, the taste really becomes quite marvellous – it’s rich, beefy, and winey. It’s silly because I am biased, but it’s really good.
• By a general rule of thumb, whilst it tastes better overnight, I would not keep this for more than three nights in the fridge.