Prep Time: 1 hour Cook Time: 5-6 Hours Difficulty: Moderate Serves: 6
This is one of my favourite recipes. It has taken a while to perfect it but this is my take on Julia Child’s famous bouef bourguinon. I hope that you enjoy and leave me a comment once you’ve tried it out!
Ingredients
- 3 tsp goose fat
- 700g shin beef of lean stew beef, cut into 2 inch cubes
- 150g smoked streaky bacon, sliced
- 350g/ 20 pearl onions, peeled
- 250g chestnut mushrooms /cremini or white button mushrooms, (about 20)
- 3 garlic clove, sliced
- 1 bouquet garni (See know-how below)
- 1 tbsp tomato purée
- 750ml bottle red wine, Burgundy is good
- 3 tablespoons olive oil
- 1 Red Onion
- 1 Yellow Onion
- 2 tablespoons flour
- 2 cups beef stock
- Fresh Thyme
- Fresh Rosemary
- Fresh Chives
- Fresh Bay Leaf
- Butter
- 2 carrots, peeled and halved
- 2 ribs celery, cut into 1/4-inch dice
- 1/2 cup Cognac or brandy
- 1 tablespoon dark brown sugar
- Crusty bread, for serving
Let’s Cook!
Coming the next time I prepare this meal.
Enjoy!
Inspiration sourced from:
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