Everyone loves a hearty boeuf bourgignon – it’s a classic, right? There are countless recipes out there, but we love this one by none other than the legendary Paul Bocuse. It comes from Bocuse’s book, Paul Bocuse dans votre cuisine, published by Flammarion. Traditionally considered a winter dish, we say it’s delicious any time of year. Simply enjoy it al fresco with a fresh, leafy salad of rocket and wild garlic (or whatever is in season), a juicy glass of red wine and a hunk of crusty bread for dipping in those scrummy juices – that’s supper sorted!
Tastes delicious with salted potatoes or potato pancakes.
- 1kg chuck beef, chopped into cubes
- 125g bacon
- 12 small onions
- 60g butter
- 500g carrots
For the bouquet garni
- 1 sprig of thyme
- ¼ bay leaf
- 2 celery sticks
- 4 sprigs of parsley
- 1 tbsp flour
- 1 tbsp tomato paste
- 1 litre good red wine (preferably Burgundy)
- 2 garlic cloves
- Salt, pepper
1Ask your butcher to cut the meat into larger pieces (about the size of an egg). Remove the meat from the refrigerator at least 1.5 hours before searing.
2Dice the bacon discarding the rind. Peel the onions and leave them whole.
3Melt the butter in a Cocotte, add the onions and bacon, brown slightly stirring with a wooden spoon for 2-3 minutes.
4Add the meat seasoned with salt and pepper from the pepper mill to the pan and sear all over. While the meat is browning in the pot, peel the carrots, rinse them in cold water and cut them into pieces about 5 cm long. Then add this to the meat.
5Carefully wash the parsley and celery. Remove any woody parts of the celery, tie the thyme, bay leaf and parsley and celery together to form a bouquet garni and add it to the meat. Steam for 30 minutes, remove the meat and keep it warm.
6Now add the flour to the pan and stir well with a wooden spoon. When the flour is slightly browned, stir in the tomato paste. Gradually add the red wine. Season with salt and pepper from the pepper mill.
7Peel and crush both garlic cloves and add them. Stir continuously with the wooden spoon.
8As soon as the sauce is smooth, add the meat back into the roasting pan. Simmer in a covered pan for about 2.5 hours on a low heat.
915 minutes before the end of the cooking time, pre-heat the plates and also perhaps the serving dish. Beef Bourguignon can however also be served from the pan.