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Boeuf Bourguignon Recipe

Traditionally, a Boeuf bourguignon also called beef Burgundy, or boeuf à la Bourguignonne originated in the Burgundy region (in French, Bourgogne). Boeuf bourguignon is one of many peasant dishes, like the Coq au Vin, being slowly refined into French haute cuisine. I have adapted this slow cooked Boeuf Bourguignon Recipe from Rachel Khoo, author of The Little Paris Kitchen , to create a traditional French meal that is simply delicious.

This dish is a massive hit with my husband and kids!

Boeuf bourguignon recipe, Beef bourguignon recipe, Beef bourguignon

 

Boeuf Bourguignon Recipe (Slow Cooker)

Ingredients

  • 900g chuck tender beef or stewing beef, cut into large chunks
  • 2 tbsp plain flour
  • 2 tbsp olive oil
  • 150g Speck, cut into small strips
  • 10 Shallots, chopped
  • 2 cloves garlic, crushed
  • bunch parsley, stalks only, tied together with cooking twine
  • sprig of thyme
  • sprig of rosemary
  • 4 cloves
  • 10 peppercorns, crushed
  • 500ml red wine, preferably Burgundy or Shiraz
  • 1 tbsp tomato purée, or paste
  • 1 tsp sugar
  • 1 tsp salt
  • 10 small mushrooms
  • parsley leaves, chopped, to garnish at the end

 

Method

Add olive oil to a hot frying pan, cut the chuck beef into large chunks and brown the meat for a few minutes to seal the natural juices. Put the beef chunks into the slow cooker and fry the speck, shallots and garlic in the same pan until golden brown.

*Using speck in a Boeuf Bourguignon adds a delicious smoky flavour. Traditionally lardons were used, but I prefer speck which is a smoked and cured pork; similar to prosciutto.

Add the speck, shallots and garlic to the slow cooker and mix in the two tablespoons of plain flour with a wooden spoon covering the meat which will create lovely gravy. Add everything else to the slow cooker including the red wine and cook on high for 4 hours or low for 8 hours. Garnish with chopped parsley.

Alternatively, you can cook the Boeuf Bourguignon in a preheated oven of 150C/300F/Gas 2. Cover and cook for 3 hours until meat is almost falling apart.

Serve with green beans and baby potatoes… and a glass of red wine of course!!

 

Bon appétit!

 

About the Author

Stacey Trick is the Founder and Owner of FrenchAtHeart.net. With a long time passion for Travel, Food, Writing and all things French, Stacey started her website with the intention of inspiring like-minded people all over the world to French-ify their lifestyles. Stacey’s passion for what she does shows through the continual growth of FrenchAtHeart.net’s online community. Follow Stacey and FrenchAtHeart.net on Facebook.

Comments (4)

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  1. Melanie S. says:

    Oh my Goodness! Yum! I’ve never attempted making a boeuf bourguignon before because I’m not a big fan of red wine! But I tried this recipe and LOVED it!! So perfect for a winter meal. My kids are already begging me to make it again! haha Thanks heaps for the recipe :)

  2. Renee M says:

    Hello,I’m a fan of Rachel Khoo from The Little Paris Kitchen too :) Thanks for this recipe, will give it a go tonight. Sounds very yummy. It’s cold weather so it will be perfect!

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