World Flavors Cookbook

Boeuf Bourguignon

The great Burgundian beef braise — slow-cooked in red wine with lardons, mushrooms, and pearl onions until meltingly tender.

Cuisine: France

Ingredients

• 1.5kg beef chuck, large cubes
• 1 bottle Burgundy red wine
• 200g smoked lardons
• 200g button mushrooms
• 150g pearl onions
• 2 carrots, 1 onion, 3 garlic cloves
• 2 tbsp tomato paste
• Bouquet garni, salt, pepper

Instructions

1. Marinate beef in wine overnight with vegetables.
2. Remove beef and vegetables, strain and reserve wine.
3. Brown lardons, set aside. Brown beef in batches.
4. Saute onion, add tomato paste and wine. Return beef.
5. Braise in oven at 150C for 2.5-3 hours.
6. Add mushrooms and pearl onions in the last 30 minutes.