In the frosty midwinter, there is only one solution… a stew! This recipe for boeuf bourguignon is from Genevieve Taylor’s Stew!
Prep time: 20 minutes
Cooking time: 2.5 hours
Makes: 4-6 portions
Ingredients
1kg beef skirt, cut into 3-4cm cubes
1 bottle red wine
3 garlic cloves
3 sprigs of fresh thyme
2tbsp olive oil
10 shallots
500g chestnut mushrooms
200g pancetta
1tbsp plain flour
1. Maid Marian was made to marinade
First, soak your beef to ensure maximum flavour. In a large glass bowl, mix 1kg cubed beef with 750ml bottle read wine. Crush 3 garlic cloves and add to the party alongside 3 sprigs of thyme a pinch of salt and a few cracks of black pepper.
You should aim to leave this for as long as possible; preferably, if you are very organised, in the fridge overnight.
2. Hey good cooking
When you are ready to start cooking, preheat the oven to 160c.
Remove the beef from its marinade and pat dry with kitchen paper. Reserve the marinade for a little drink later (joking ofc).
Heat 2tbsp oil in a large casserole dish until smoking hot. Brown the beef in batches until they are crispy and golden. Leave them on a plate to the side to hang out for a while.
Peel your 10 shallots, leave them whole you masochist!, and quarter your 500g mushrooms. Turn the heat down and add your shallots, mushrooms and 200g pancetta.
Allow these to soften and colour and then add in 1 large tbsp of flour.
Add the beef back into the pan and the red wine marinade.
Give everything a good mix and bring up to a simmer.
Place a lid on the pot and place in the oven for 2 1/2 hours. You may need to add some more water towards the end, so keep an eye on the bourg.
Serve with a side of mashed swede, potatoes and mash.
Dink and sink!
Food for Thought
Lizzy says: “I am a huge fan of a stew so I was very excited to make this boeuf bourguignon. It was very easy to make and smelt unbelievable whilst in the oven. While it was tasty, I felt like it need a little je ne sais quoi. And realistically nothing will ever compare to my mum’s stew. 7/10”
Kate says: “Unfortunatley this was not the gasp for me, somehow I totally forgot to add my shallots (turns out its therefore a completely different dish called Daube de Boeuf )which I think would have brought a lot of flavour and it is safe to say I am not a fan of mushrooms which is a large component of this dish. Also it got very dry towards the end of cooking time so I would keep an eye on it and add some more liquid towards the end. The wine imparts a lovely flavour though, so much so that the mushrooms sometimes didn’t taste like mushrooms which was a win. 3/10″
4.5/10 Gasps
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