A an absolute classic recipe using the simplest ingredients at the highest of quality. Thickening with beurre manie gives the sauce a velvety smooth texture.
Health: Active compounds in red wine, including polyphenols, resveratrol and quercetin, have proved to have cardioprotective properties.
Per Serving this dish contains
Calories: 600 Carbs: 30g Fat: 20g Protein: 60g
Cooking Time: 3 hours Minutes Serves: 5-6 Dish Seasonality: Winter
Ingredients (Shopping List)
For the Boeuf Bourguignon
- 1 Tbsp. Oil
- 1 Kg Braising steak (rump Steak), cut into cubes
- 3 Tbsp. Plain White flour
- 150g pork belly, cut into thin strips
- 1 Banana shallot, very finely diced
- 2 Onions, finely sliced
- 75ml Courvoisier VSOP
- 150ml Beef stock
- 500ml Bourgogne pinot noir 2013 (Red)
- Bouquet Garni (Filled with Thyme, Bay leaf and Peppercorns)
- Garlic Clove, lightly crushed
- Brittany Sea salt and Pepper
- 1 Tbsp. Beurre manie to thicken
For the Mashed Potatoes
- 500g Floury Potato
- 100g Farmhouse butter (Unsalted)
- 50ml milk
- 50ml Double cream
- Fine Salt and white pepper
- Thyme leaves to garnish
Tips and Tricks: If you have a preferred brandy to use while cooking then please use that by all means. If choosing an alternative wine, those from Burgundy are considered the best for this recipe, if that is not within your price range ask your sommelier for a suitable alternative .
- Coat 1kg braising steak cut into cubes evenly with 3 Tbsp. plain white flower.
- Fry 150g pork belly cut into thin strips in a flameproof casserole, using approx. 1 Tbsp. Oil.
- Once the pork belly has browned slightly, add the diced beef along with 1 finely chopped banana shallot and 2 finely sliced onions. Continue to fry, stirring only occasionally for approx. 5 minutes to allow some colour to develop on the meat.
- Deglaze the pan with 75ml of Brandy and set alight, shaking the pan vigorously once lit.
- Add 500ml of good red wine along with 150ml beef stock, scrape the bottom of the pan to ensure all the sediment had been incorporated into the sauce.
- Lightly season with salt and pepper, add a Bouquet Garni filled with thyme, a bay leaf and a few peppercorns. Add 1 lightly crushed garlic clove, cover the stew and simmer very gently for 3 hours.
- Bind the sauce with 1 Tbsp. of buerre manie. Add the buerre manie bit by bit, whisking well between each addition until a velvety smooth texture is reached. Continue to simmer the sauce without the lid on for an additional 3 minutes to allow the flower to cook out. Adjust the seasoning as necessary.
- For the mash peel and cut into large chunks approx. 500g flowery potatoes. Boil in salted water for about 15 minutes or until tender.
- Drain the potatoes thoroughly and return them to the pan. Heat, shaking the pan for a few seconds in order to remove excess moisture. Remove from the heat and add 100g Unsalted farmhouse butter. Mash, then add 50ml of heated cream and 50 ml heated milk gradually while beating with a wooden smooth in order to obtain a smooth texture.
- Season with Fine salt and white pepper to taste.
- To serve place a large quenelle of mashed potatoes into a bowl, smoothing out to an even shape with a pallet knife dipped in hot water. Place score marks in the top of the mashed potato and sprinkle with fresh thyme leaves. Re-heat the Boeuf Bourguignon if required, and pour around the mashed potato. Serve immediately
Tips and Tricks: Using a heavy duty flameproof casserole for the recipe is almost a must as it retains the heat well when putting the meat in, allowing you to achieve a nice colour.