Boeuf bourguignon


  • croûtons (optional)
  • 1 tbsp chopped fresh flat-leaf parsley
  • 400g/14oz button mushrooms, trimmed
  • 200g/7oz streaky, smoked bacon, diced and blanched
  • 200ml/7fl oz red wine, simmered in a pan until the volume of liquid is reduced to 50ml/2fl oz1 tbsp unsalted butter
  • 2 pinches freshly ground black pepper
  • 2 tbsp vegetable oil
  • + 8 more ingredients
    • 4 pinches sea salt
    • 3 tbsp plain flour
    • ¼ tsp crushed black peppercorns
    • 9 garlic cloves, peeled, left whole
    • 1 medium onion, peeled, cut into 8 through the root
    • 1 stalk celery, peeled, cut into slices 1cm/½in thick
    • 2 medium carrots, cut into slices 2cm/¾in thick
    • 500ml/18fl oz water or brown chicken stock

1. In a large container, mix the beef pieces, water (or stock), carrots, celery, onion, garlic, peppercorns and bouquet garni together and pour the cooled red wine over them. Cover with cling film, refrigerate and leave to marinate for 24 hours. 2. Place a colander over a large bowl and tip the ...

View full recipe at SpringPad


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