Chef's Recipes

Boeuf Bourguignon

Australian Gourmet Traveller recipe for boeuf Bourguignon by Melbourne restaurant France-Soir.

  • Serves 6
  • 30 mins preparation
  • 3 hrs 15 mins cooking plus resting
Boeuf Bourguignon
Boeuf Bourguignon

“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

To request a recipe, write to Fare Exchange, , 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.

Ingredients

  • 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

Main
  • 1
    Cook wine in a saucepan over medium-high heat until reduced by two-thirds (20-25 minutes). Set aside and keep warm.
  • 2
    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.
  • 3
    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.

Notes

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
.

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