Tuesday, 5 March 2013

Recipe: Beouf Bourguignon

Beouf Bourguignon has to be one of my all time favourites, its one of those rich and cosy dishes that is perfect for a frosty sunday. 
France has always played a part in my life, and as i've gotten older it has influenced the way i cook.

Last weekend i craved a wee bit of france,and had glorious hunks of beef shortribs to use. I know i know, not your typical bourguignon but i have to say i think the short ribs add more depth and flavour.  
When it comes to buying meat i'm a butchers girl, and you need a good quality bit of meat that likes it slow and low.

This isn't exactly a recipe as such, as i rarely cook from a recipe myself.Cooking is in my blood so i just go with it, having nearly decade of experience under my apron strings. I'm just a throw it in kinda girl and hope for the best but i'm lucky that it usually turn out ok!!

My bourguignon does need a good 4-5 hour if not longer, to prepare and cook. What makes it the perfect sunday lunch alternative to a roast. 
When it came to serving i plated the bourguignon into big shallow bowls with fresh doorstep bread and french butter. 

I made enough to feed 6 people, 2 short ribs to each serving.
When it comes to the Wine my golden rule has to be if you don't drink it, don't cook with it.
I always use fresh cracked black pepper and rock salt, i can't stand  table salt and ground pepper.



  • 12 Short Ribs
  • 3-4 Carrots, sliced 
  • 2 Sticks Celery, sliced 
  • 1 Bottle of Bourdeaux or Merlot 
  • Pint of Beef Stock (Do Not Use Stock Cubes)
  • Few Sprigs Thyme
  • 1 Bay Leaf
  • Parsley Stems, Leaf to garnish 
  • Pancetta Lardons 
  • Salt & Pepper, to taste
  • 2 tablesppon Tomato Paste 
  • 4 Garlic Cloves, Finely chopped
P.S:If you can't get ahold of Short Ribs use the traditional Stewing Beef. 

Braised Shallots: 

I'm sorry this is slow process 

  • 12-16 Shallots, peeled and left whole
  • Butter
  • Red Wine 
  • Salt and Pepper
  • 1 Bayleaf
  • few sprigs of Thyme
  • few sprigs of Parsley, Leafs roughly chopped & stems finely.
  • splash of Balsamic Vinegar 

Sauteed Mushrooms:

  • 1lb Mushrooms, quatered
  • knob of Butter
  • splash of Olive Oil



  1. Preheat the oven too 200-220c. 
  2. In a large casserole on a medium-low heat cook the lardons in 1 tablespoon of olive oil until crispy and the fat is rendered. Once crispy remove using a slotted spoon into a small bowl. 
  3. Turn the heat up to a medium-high heat pouring a little more olive oil into the casserole. In small batches brown off the beef on all sides. Remove the beef onto a side plate. 
  4. Saute off the carrots and celery in the bacony,riby goodness with a little butter. Once softened remove using a slotted spoon into the bacon. 
  5. Drain off the remaining fat from the casserole then place back onto the heat. Add in the bacon, veggies and short ribs back in tossing throughly with salt, pepper and flour.
  6. Place the casserole into the oven uncovered for about 5 minutes. Toss throughly again before returning to the oven again for about 5 minutes. 
  7. Lower the oven to temperature 180c..
  8. Return the casserole to the hob on a medium heat. Pour in half-3/4 of wine and cook off for 5 minutes before adding in the stock. Add in the tomato paste and herbs the bring everything to a simmer. 
  9. Put the lid onto the casserole and place in the oven for 4-5 hours. Stirring every so often. 
  10. Once the beef is soft/falling apart when forked remove from the oven.

In the last half hour of cooking 

Braised Shallots: 

In a fry pan on medium heat add in the butter, herbs, balsamic vinegar and remaining wine. Toss in the shallots and salt & pepper and leave to cook for 5 minutes tossing everything so often. Once the shallots have soften remove from the heat and toss everything into a bowl. 

Sauteed Mushrooms:

In a saucepan on medium heat the melt butter and olive oil. Add in the mushrooms, once the mushroom have softened remove from the heat. 

To Finish:

Add the braised shallots and sauteed mushrooms into the casserole and toss everything together. Spoon the finished bourguignon into shallow bowls, sprinkle with parsley and serve with door step bread. 



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