Cook this: beef bourguignon

Winter is here. Properly. It was a long hot summer, and in the current COVID-19 haze, I just want to sit at home in my pjs and dressing gown, and eat warm comfort food. Maybe you do, too.

I wanted to share this beef bourguignon recipe from my cookbook, because it’s one of the best winter comfort foods I know – I first ate real beef bourguignon in a little bistro in Paris back in 2013, and it was the first time I understood why people make such a fuss over French food. It was magnificent.

My version isn’t quite the food of the gods they’ll whip up for you if you ever have the pleasure of dining at Le P’Tit Troquet, but it’s easy enough to make for yourself. And make sure you make a huge pot of it, because left overs.

Ingredients:
• 500g chuck steak
• olive oil
• 2 garlic cloves, finely sliced
• 1 onion, roughly diced
• 3 cups red wine
• 2 cups vegetable stock
• 2 large carrots, peeled & sliced
• 500g button mushrooms
• 3 celery stalks, chopped
• 5 bay leaves
• 2 tsp dried thyme leaves
• ¼ cup roughly chopped fresh parsley
• mashed potato, to serve

Method:
1. Roughly dice the steak and season with salt and pepper.

2. Heat a large pot over high heat and add enough oil to coat it. Cook the steak (in batches if necessary) for a few minutes, until browned.

3. Add the garlic and onion, and stir for a minute or two, until fragrant.

4. Next, pour in the wine and stock, bringing the pot to a boil.

5. Reduce to a simmer and add the vegetables, bay leaves and thyme. Stir through, place the lid on the pot and simmer for 3 – 4 hours (until it reduces and thickens a little), stirring occasionally.

6. Serve with mashed potato and a little fresh parsley sprinkled over the top.

 

And if you’d like to see more recipes inspired by my travels and the wonderful people who’ve fed me around the world, you can get a copy of my book from $9.99 right here!

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