Boeuf Bourguignon

by Sandra Lawson (follow)
Dinner (2274)      Winter (315)      Stew (55)     
This is another of those warm and comforting casseroles that has several different variations. Iíve also eaten it in the middle of summer when Iíve been in Burgundy, so donít think you just have to reserve it for the winter. This recipe serves 4, takes about 20 minutes to prepare and then about two hours to cook to perfection.

Serve the Boeuf Bourguignon with Creamed Potatoes and Butter Carrots


1kg of chuck steak, or you could use shin
1 tbsp seasoned flour
20 button onions
20 button mushrooms
1 onion, chopped
150g pack of lardons or pancetta
3 cloves of garlic, crushed
2 bay leaves
1 sprig of thyme
1 bottle of red Burgundy
200ml beef stock


Heat a good glug of olive oil in a heat proof casserole pot Ė cast iron is always best.

Cube the beef and toss in the seasoned flour. Brown the beef in the oil, remove and add the onions and mushrooms to the pan.

Brown the Cubed Beef

Brown the Button Onions and Mushrooms

Remove when golden and add the chopped onion, pancetta and garlic and cook until well coloured and your nostrils are full of the garlicky smell.

Add the bay leaves and thyme, return all the other ingredients to the pan, add the wine and stock, bring to the boil and then turn down to a simmer.

Brown the Button Onions and Mushrooms

Cover and leave to cook for about 2 hours, or until the beef is tender. You could also pop the casserole into the oven to cook slowly at 140⁰/Gas 1.

Brown the Button Onions and Mushrooms

If you are very well organised, you could leave the meat to marinade in the wine overnight before following the recipe above.

This works well with steamed or creamy mashed potatoes.

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