Beef Bourguignon
 

My favourite recipe for beef bourguignon is this one taken from a
French cooking magazine some time ago.

Beef Bourguignon

1.5 kg Beef
2 large onions
1 bottle red wine
2 soup-spoons cognac
Bouquet Garni
1 tsp ground pepper
100g lardons (bacon bits)
2 cloves garlic
1 carrot
4 Soup-spoons oil
40g Butter
1 Soup-spoon Flour
salt & pepper

Serves: 6

Cut beef into cubes and put in bowl with 1 chopped onion, wine, cognac,
bouquet garni, ground pepper and 2 spoons oil - mix well and leave for at
least 6 hours. Drain and dry the meat. Filter the marinade then put in a
pan and boil. In a pan, brown the meat, lardons and second onion mixed
with rest of the oil and butter. Add flour and mix well. Add hot
marinade to meat and stir. Add the carrot (chopped) the pressed garlic
and bouquet garni. Simmer for an hour. Add salt and pepper to taste then
cook for another 1 1/2 hours covered then 1/2 hour uncovered. Serve hot
with boiled potatoes. Note that the beef needs to be of reasonably good
quality so that it cooks in 2 1/2 hours rather than all day in a slow
cooker.

I sometimes cook it with potatoes in it and small onions go well.
Don't hit it with herbs beyond a good bouquet garni and excess garlic
or you take away the quintessentially French taste.

David

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