Boeuf Bourguignon
Named after the Burgundy region, this was peasant food before Julia Child introduced it to American kitchens in 1961. Her version in Mastering the Art of French Cooking defined it for a generation.
The definitive French braised beef — slow-cooked in Burgundy wine with lardons, pearl onions and mushrooms until the meat falls apart and the sauce is impossibly rich.
Ingredients
Method
Pat beef dry and season generously. Brown in batches in a heavy Dutch oven over high heat.
Fry lardons until golden. Add pearl onions and cook until lightly browned. Remove and set aside.
Soften garlic in same pot. Stir in tomato purée and flour, cook 1 minute.
Return beef. Pour over wine and enough water to just cover. Add bay leaves and thyme. Simmer.
Cover and cook on lowest heat for 2.5-3 hours until beef is completely tender.
In the last 20 minutes, fry mushrooms in butter until golden, add to stew along with reserved lardons and onions.
Make it a day ahead. Bourguignon always tastes better reheated the next day once the flavours have had time to meld.
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