Easily one of the most iconic meat dishes in all of cooking. Boeuf bourguignon is perfect every time. A delicious, filling and robust stew that’s especially amazing in winter.
- 1kg chuck steak
- salt and freshly ground black pepper, to taste
- 30ml (2 tbsp) flour
- 45ml (3 tbsp) olive oil
- 15 button onions, peeled
- 1 onion, chopped
- 100g streaky bacon or pancetta, cut into strips
- 2 garlic cloves, roughly chopped
- 3 bay leaves
- 3 sprigs fresh thyme
- 1 bottle of red wine (Burgundy or Cabernet Sauvignon)
- 500ml (2 cups) beef stock
- 250g baby button mushrooms
- crusty French bread, to serve
Cut the steak into cubes. Season the flour then lightly toss the steak cubes in the seasoned flour. Heat the oil in a casserole dish, brown the beef in batches and set aside.
Add the button onions to the casserole dish and brown slightly. Remove and set aside.
Add the chopped onion and bacon to the casserole dish and fry for 5 minutes. Return the beef to the pan with the garlic, bay leaves, thyme, wine and stock.
Season well and simmer for 1 – 1 hour 30 minutes, or until the meat is tender.
Return the onions to the pan together with the mushrooms and cook for a further 15 minutes on low heat. Spoon into bowls and serve with crusty French bread.
To drink: A no-brainer – this dish hails from Burgundy, where the most exclusive Pinot Noir wines are made.