Boeuf Bourguignonne has to be one of my all time favourite dishes to prepare for the family and for dinner parties. Once it's prepared you can just leave it to cook, leaving you plenty of time to make yourself pretty and tend to your guests without being tied to the kitchen. I love to serve mine with a huge dish of creamy mashed potatoes and green beans making sure there's plenty of crusty bread handy to mop up all the wonderful gravy. Traditionally this is made with a red Burgundy but a good rich New World wine would also be wonderful. As they say though, never cook with a wine that you wouldn't drink. It's so very true and it makes all the difference to the flavour.
You can, if preferred, cook this on the oven top simmering gently for 2 hours or so but I feel that the flavour is so much enhanced by oven cooking and you can just pop it in the oven and forget about it for 2 hours.
recipe to serve 4
2lb stewing beef fat & gristle removed & cut into 1" cubes
3oz smoked bacon cut into lardons
16 small onions or shallots dipped into boiling water for 1 minute and skins removed
clove of garlic crushed
4 oz button mushrooms or larger ones sliced through
a bouquet garni, bay, thyme, parsley stalks and a ribbon of lemon zest, sandwich together with a halved celery stick and tied with string
1 tbsp vegetable oil
1 oz butter
2 tsps flour
½ pt red wine
½ pt beef stock
freshly ground black pepper & sea salt to season
a few croutons and chopped parsley to garnish