Servings 8 | Prep Time 30 min | Total Time 2 hour 30 min
Tender, slow cooked stew that will warm your kitchen (and your belly) from the inside out. Made with aromatic peppercorns, bayleaves, rosemary, and sundried tomatoes, smell our Boeuf Bourguignon blend bloom and permeate the beef in this simply classic stew.
1.6kg Good-Quality Braising Beef
4–5 Tbsp Sunflower Oil (or any neutral oil)
2 Large White or Yellow Onions, chopped
2 Garlic Cloves, minced
500ml Beef Stock
2 Tbsp Tomato Paste
2 Large Bay Leaves
4 Tbsp Boeuf Bourguignon blend
24 Baby Onions, peeled
300g Chestnut Mushrooms
2 Heaping Tbsp CornFlour
2 Tbsp Cold Water
Flaky Sea Salt
Freshly Ground Black Pepper
Fresh Flat-Leaf Parsley, chopped
- Cut the braising steak into even chunky pieces, each around 4–5cm cubes. Trim off any tough fat or sinew. Season the beef well with salt and pepper.
- Heat two tablespoons of oil in a large casserole. Fry the beef in three batches over medium-high heat until nicely browned on all sides and adding more oil between batches. Make sure not to overcrowd the pan. Once all the beef is browned, transfer to a plate on the side.
- Preheat the oven to 160
- Pour a little more oil into the casserole you browned the beef in, and fry the chopped onion over low heat for 5–6 minutes, stirring often until softened. Stir the garlic into the pan and cook for an additional minute until fragrant.
- Add the browned beef to the casserole and pour over the stock. Stir in the tomato purée. Add the herbs and spices and bring to a simmer. Stir well, cover with a lid and transfer to the oven.
- Cook for 1 hour and 30 minutes, or until the beef is almost completely tender.
- While the beef is cooking, peel the mini onions. Put the onions in a heatproof bowl and cover with just-boiled water. Leave to stand for five minutes and then drain. When the onions are cool enough to handle, trim the root close to the end, so they don’t fall apart and peel off the skin.
- A few minutes before the beef is ready, melt half of the butter in a large non-stick frying pan with a touch of oil and fry the onions over a medium heat for about 5 minutes, or until golden brown on all sides. Tip into a bowl. Add the remaining butter and mushrooms to the pan and cook for 2–3 minutes over fairly high heat until golden brown, turning often.
- Mix the cornflour with the water in a small bowl until smooth.
- Remove the casserole from the oven and stir in the cornflour mixture, followed by the onions and mushrooms. Return to the oven and cook for 45 minutes more, or until the beef is meltingly tender and the sauce is thick.
- Sprinkle the casserole with parsley and serve.
Some recipes are worth the wait, and Julia Child’s Boeuf Bourguignon is one of them. You can’t and shouldn’t rush savory, fall-apart seared beef, especially when they simmer in a rich, full-flavored red wine sauce! Let us guide you with our recipe!