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Boeuf Bourguignon


You'll need

1.5 litres red wine 150 ml vegetable oil 1.5 kg oyster blade steak, cut into 5cm pieces 200 gm smoked bacon, cut into lardons 1 onion, finely diced 1 celery stalk, finely diced ¼ red capsicum, finely diced 25 gm plain flour, sieved 1 tsp tomato paste 1 bouquet garni (see note) 500 gm button mushrooms, halved 2 carrots, finely diced To serve: boiled chat potatoes, tossed in butter and chopped parsley

Method

  • 01
  • Cook wine in a saucepan over medium-high heat until reduced by two-thirds (20-25 minutes). Set aside and keep warm.
  • 02
  • Heat half the oil in a large frying pan over high heat, add beef in batches and turn occasionally until brown (3-5 minutes). Remove beef and place in a shallow baking tray, set aside.
  • 03
  • Heat remaining oil in a large casserole over medium heat, add bacon, onion, celery and capsicum and sauté until tender (7-10 minutes). Add beef, pan juices and flour and stir to combine (1 minute). Add tomato paste and stir occasionally until colour darkens (1-2 minutes), then add wine, bouquet garni and 500ml water. Bring to the simmer, reduce heat to low and cook until slightly reduced (25-30 minutes), then add mushroom and carrot and cook until meat is tender (1½-2 hours). Season to taste, discard bouquet garni and set aside in a warm place to rest (30 minutes). Serve hot with boiled chat potatoes.
Note To make bouquet garni, tie three sprigs of flat-leaf parsley, 6 sprigs fresh thyme and 3 fresh bay leaves together with kitchen string.

This recipe is from the July 2010 issue of Australian Gourmet Traveller.

“I’m ready to channel Julia Child and attempt to cook boeuf Bourguignon. Since the best one I can remember eating was at Melbourne’s France-Soir, I was hoping you could help me get my hands on the recipe. Merci, or to quote Julia, ‘bon appétit!’”
Kerry Lowndes, South Yarra, Vic

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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