Boeuf Bourguignon (Burgundy beef stew)

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Boeuf Bourguignon (Burgundy beef stew)

Wine to try
2009 Ocean Eight Pinot Noir, Mornington Peninsula, A$39
Now this is a classic recipe with no surprises – beef, onions garlic, carrots and mushrooms and the mandatory bottle of Burgundy. And to accompany such a classic dish – a Burgundy, naturellement. The raft of Bourgogne rouge recommended with the oeufs en meurette would be fine but, with the additional complexity of the ingredients and extra richness bought by the slow-cooking method, a village or premier-cru Burgundy would be even better. But here is an Australian pinot that runs down the savoury, European path. Winemaker Mike Aylward uses traditional techniques to build depth and character in his wines and the proof is in this pinot with its wild strawberry perfumes, sweetly savoury flavours and textural interest. It’s deliciously slurpable, so keep a second bottle on hand, just in case.

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Boeuf Bourguignon (Burgundy beef stew)

Serves 6

50g	unsalted butter
800g	beef rump, cut into 5cm cubes
2 tbsp	plain flour
120g	bacon lardons
2	cloves garlic, peeled and sliced
1	large onion, thinly sliced
24	baby onions, peeled whole
4	carrots, peeled and roughly chopped
250ml	beef stock
1	bottle pinot noir (preferably Burgundian)
1	bouquet garni (bay leaves, thyme, celery stick, parsley), tied with string
24	button mushrooms, sliced and stems trimmed

1	Heat butter in a large cast-iron casserole pot over medium heat and brown the beef cubes for 8-10 minutes. Sprinkle with the flour and cook for further 5 minutes then transfer with a slotted spoon to a plate.
2	Add bacon lardons, garlic, onion, baby onions and carrots to the pot and sauté until softened or for about 5-7 minutes. Return the beef cubes to the pot, add the beef stock and bring to the boil. Add red wine and bouquet garni and season generously with sea salt and freshly ground black pepper. Simmer for 2 to 2½ hours over low heat, occasionally skimming off any fat that rises to the surface, or until the meat is tender and the sauce has reduced to a thick consistency. Add the mushrooms during the final 20 minutes of cooking. If necessary, strain the sauce through a fine sieve into another saucepan and cook over high heat, stirring continuously, for 5-10 minutes to reduce further.
3	Allow to cool slightly before serving the beef stew, sprinkled with parsley, and some smooth mashed potato.

This recipe is from the June/July 2012 issue of Gourmet Traveller WINE.

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RECIPE Andy Harris PHOTOGRAPHY William Meppem STYLING Hannah Meppem & Sabine Schmitz DRINK SUGGESTION Peter Bourne

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