As we move out of holiday time and into the depths of winter, now’s a great time to think about hearty dishes like Boeuf Bourguignon.
Ours is a pretty standard recipe but the key thing is leaving it on the stove overnight. Once you’ve simmered it for around 90 minutes, just remove it from the direct heat and leave it until the next day until about 30 minutes before you want to serve. The resting time makes a huge difference to the final taste.
Technically it will be ready to serve once you’ve added the sautéed mushrooms (and it will taste nice) but to really make it great, make it a day early.
675g stewing steak – don’t be tempted to get a lean cut of meat. It needs the fat to help soften the meat.
225g white mushrooms
3-4 slices bacon (American bacon if you have it)
1 3/4 cups red wine (Burgundy)
1-2 tablespoons butter
1-2 cloves of garlic
1 medium onion
1 bay leaf
1 tablespoon tomato paste
1/2 tablespoon thyme
salt & pepper
Cube the meat and brown in the butter. Set aside into a large casserole dish.
Peel carrot, chop onions and cut bacon into short strips. Add to the same skillet you used to brown the meat and saute until the vegetables are soft. Add to the meat.
Season the meat mixture with salt, pepper and thyme. Add tomato paste and the bay leaf and stir together.
Add all the wine and cook over a medium heat for around 90 minutes and then remove from heat. For best results, just leave it in the dish on the stove overnight. Sitting out overnight won’t hurt anything and it will allow time for the flavours to infuse with each other.
Clean and saute mushrooms and add to the casserole dish 30 minutes before serving time. Warm and serve.
What do you think about leaving food on the stove overnight? Let us know in the comments!