Every bistro had their secret recipe, and no two were exactly the same.
I just need to add one more to that list though:ThisBeef Bourguignon recipe youre reading.
For a dish this iconic, I refused to just settle for any old recipe.
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This Beef Bourguignon is hands-down better than any Ive made in my life including Julia Childs recipe.
Look for good quality chuck beef, ribboned with fat for the juiciest result.
Were using a whole bottle here.
Sorry folks, youll need another bottle for drinking!
Alternative:Just use slices of a normal onion.
The end result tastes the same, I promise!
Homemade beef stocktrumps store-bought.
The difference I promise is remarkable.
It is, oh-so-very worth making!
A proper bite of meaty bacon lardons is part of the awesomeness that is Beef Bourguignon.
Failing that, normal bacon slices works just fine too;
Mushrooms Just your everyday normal mushrooms.
This tenderises and infuses the beef with beautiful flavour.
Ive tried it with and without marinating, and marinating is way better.
Because wet beef wont brown.
Browning is key for flavour!
Season beefwith salt and pepper.
Ugh,pleasedont skip this step.
The browning adds a depth of flavour you just cant achieve by dumping everything in at the same time!
Brown beefaggressively all over, because colour = flavour!
A very heavy pot like a cast iron pot / Dutch oven works best for this job.
Be sure to use enough oil so the beef browns rather than burns.
Work in batches and dont crowd the pot otherwise the beef will just braise instead of brown.
Now, its ready to slow-cook into fall-apart magnificence!
Part 3.
Slow-cooking
This is all about time and not forgetting to add the onion and mushrooms partway through!
Oven 1 hour Cover pot then place in the oven for 1 hour at 180C/350F (160C fan).
If its too thin, just simmer gently on low heat.
It wont take long to reduce and thicken.
Also, dont forget to look to see if theres enough salt in the sauce!
Taste and adjust as necessary.
Dont get me wrong, it is sensational served on the day its made.
But its even better the next day!
But for me, I would never contemplate anything other than butteryMashed Potatoes!
Complete your Burgundy experience with a freshFrench Bistro Saladon the side.
Notice how hesprawlsacross two seats and also notice how I thoughtfully pushed them together for him.
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