BOEUF BOURGUIGNON
180 mins
8 people
A little more challenging
Rich, comforting and savoury, this French classic is layered with flavour and definitely worth the wait.
Ingredients
- 1.2kg beef chuck
- 2 tbsp butter
- 2 tbsp olive oil
- 2 tsp salt
- Black pepper
- 5 bay leaves
- 3 stalks thyme
- 2 cups red wine
- 3 cups beef stock
- 200g lardons
- 4 carrots
- 5 cloves garlic
- 1 cup dried borlotti beans
- 1 bundle black kale
- 18 small red onions
- 2 tbsp chopped parsley
Procedure
- Soak beans in cold water for 6 hours.
- Cut the meat into small pieces of about 2x2 cm.
- Peel the onions and carrots and dice the carrots into small cubes.
- Put butter and olive oil in a big frying pan, add the meat and fry to a golden brown. Add the carrots, garlic, beans and onions, fry quickly and then pour in the stock and the wine.
- Bring to the boil, add the bay leaves, then cook in a preheated oven for at least 2 to 3 hours.
- The meat should be tender and loose – almost falling apart.
- When there are 20 minutes left, put in the black kale and let it simmer in the juices.
- Season with salt and pepper to taste. Sprinkle the parsley on top.
TO SERVE
Serve with potato purée.
Chef's Secret
To reach peak savoury levels with a slow-cooked boeuf bourguignon, reduce the temperature and leave in the oven to cook overnight.
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