BEEF BOURGUIGNON

BEEF BOURGUIGNON

The temperatures are dropping and the sky is grey, which is perfect weather for some warm and hearty beef bourguignon! 

Beef bourguignon

My parents are people who grabbed life by the horns. Shortly after they married, an opportunity arose that would see them leaving family and friends in London and starting over in Paris. They jumped at the chance and never looked back. My brother and I were born and raised here, and although we maintained close ties with the British community by joining a British sports club for expats on the outskirts of Paris, my parents threw themselves into French life with gusto, and French food inevitably found its way onto our table through fondues, boudin noir and beef bourguignon.

Boeuf bourguignon evokes cosy family suppers, bringing comfort and warmth on cold and dark winter evenings. I love making it because you can just chuck everything into the pot and leave it to simmer while you get on with other things and enjoy the rich, sweet aromas filling the house. Most beef bourguignon recipes call for a slow cooker, but I make mine on the hob and the results are just as good! 

BEEF BOURGUIGNON

Ingredients

30 cl red wine
1 kg beef shank, cut into 3 cm chunks
3 tbsp olive oil
2 onions, sliced
3 carrots, chopped 
2 cloves garlic, peeled and crushed
2 tbsp flour
1 bouquet garni (thyme and bay leaves)
150g bacon lardons
250g button mushrooms
Salt & pepper to taste

1) Heat 3 tbsp olive oil in a large saucepan and add the beef for a few minutes.
2) Once the beef is sealed, add the onions, carrots and garlic. Season lightly with salt, stir well and cook for 5 minutes.
3) Add the flour, stir well, and cover all ingredients with the wine. Make sure the ingredients are covered with liquid (you can top up with water if necessary). 
4) Add the bouquet garni, bring to the boil and then simmer on a medium heat.
5) Meanwhile, heat the lardons in a pan. When they are browned, remove the excess grease and add the mushrooms. Allow to cook for 5 minutes and then add to the beef bourguignon. Allow to simmer for about 2 hours on a medium heat, stirring occasionally. 

• Serve with boiled potatoes - and a nice glass of red wine!