Bœuf Bourguignon

Chef Emmanuel Stroobant shares his recipe for this classic and hearty Burgundian stew.

INGREDIENTS

• Extra virgin olive oil 1 tbsp

• Bacon (roughly chopped) 200 g

• Beef brisket (fat-trimmed, cut into 5cm chunks) 1.5kg

• Large carrot (sliced 1cm thick) 1

• Large white onion (diced) 1

• Garlic cloves (minced) 6

• Flour 2 tbsp

• Small pearl onions (or small shallots) 12

• Pinot Noir (the better the wine, the better the sauce) 750ml

• Beef stock 750ml

• Tomato paste 2 tbsp

• Fresh parsley (finely chopped) 2 tbsp

• Bay leaf 2

• Fresh small mushrooms (white or brown, quartered) 500g

• Butter 2 tbsp

• Coarse salt to taste

• Ground black pepper to taste

METHOD

• Preheat oven to 175°C.

• Heat the oil in a large dutch oven or heavy-based pot. Sauté the bacon over medium heat for about 3 minutes until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.

• Pat the beef brisket dry with paper towels and sear it in batches in the hot bacon fat until browned on all sides.

• In the remaining oil/bacon fat, sauté the sliced carrots and diced onions until softened (about 3 minutes), then add two-thirds of the minced garlic and cook for 1 minute. Drain the excess fat (leave about 1 tablespoon in the pan) then place the bacon and beef brisket back into the pot. Season with coarse salt and ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes until browned.

• Cover the pot and transfer to the lower part of the oven. Simmer for 2 to 3 hours, or until the meat is fall-apart tender (adjust the heat so that the liquid simmers very slowly).

• In the last 5 minutes of cooking time, prepare your mushrooms.

• Heat the butter in a medium-sized pan over heat. When the foam subsides, add the remaining minced garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat the mushrooms with the butter. Season with salt and pepper, if desired. Set aside once browned.

• Place a colander over a large pot. Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs and strain the sauce.

• Return the beef mixture back into the oven and add the mushrooms over the meat.

• Remove any fat of the sauce and simmer for a minute or two, skimming off any additional fat that rises to the surface.

• You should be left with about 500ml of sauce that’s thick enough to coat the back of a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until it’s reduced to the right consistency.

• Taste and add salt and pepper, if needed. Proceed to pour the sauce over the meat and vegetables.

• If you are serving immediately, simmer the bœuf bourguignon for 2 to 3 minutes until it is heated through.

• Garnish with parsley and serve with mashed or roasted potatoes, French bread, salad with Dijon mustard, rice or pasta.

  To serve the following day, allow the casserole to cool completely, cover and then refrigerate. It actually tastes better the day after. Simply reheat slowly and serve with a glass of Pinot Noir.

View the recipe in issue 09 of our quarterly food and beverage e-magazine here.