BOEUF BOURGUIGNON.

In 1987 we purchased several small books in a series from Sainsburys – two French, one Mexican and a Thai.

These have become firm friends over the intervening years, even though our library of cookery books has increased to over 200! Despite the increase in our library and obviously the duplication of many recipes (some are tweaked by the “chef” but essentially are the same) we still have a strong preference to some recipes in these Sainsbury “gems”.

This is a firm favourite – and a recent accolade from a French friend, we cooked this for: Was, to report to his wife “Sheila cooked the best Boeuf Bourguignon I have every tasted! His wife demanded a copy of the recipe!

Serves 8 pre heat oven to 170°C

INGREDIENTS

3 tablespoons vegetable oil
1 : 75kg of stewing steak cut into 5cm cubes
1 onion sliced
1 carrot sliced
20g plain flour
a bottle of red burgundy
250ml beef stock
2 cloves of garlic crushed
a bouquet garni
salt and pepper

for the garnish

1 tablespoon vegetable oil
300g lardons
25 – 30 baby onions
200g mushrooms
8 heart shaped fried bread
2 tablespoon chopped parsley

METHOD

The secret of a really good flavoursome rich sauce is to take the time to brown the meat and vegetables thoroughly.

Heat two tablespoons of the oil in a heavy casserole (it goes in the oven) brown the meat thoroughly on all sides, a few pieces at a time. Use a high heat and allow 8- 10 minutes; Remove the meat.

Add the remaining oil, the sliced onions and the carrot, fry until they are very brown. Add the flour, and, cook stirring all the time, for 2 minutes. Pour in the wine, and, the stock, add the garlic, bouquet garni, salt and pepper, and replace the meat. Bring to the boil, cover and cook in the oven for 3 – 4 hours, until the meat is very tender. Stir the casserole occasionally during the cooking time. Add more stock if it gets too dry.

To prepare the garnish heat the oil in a pan and fry the lardons until well brown, set this aside. Add the onions and fry them until they are brown, add them to the lardons. Finally fry the mushrooms until they are tender, and , add them to the onions and lardons.

When it is cooked, the sauce should be dark and rich, if it seems a bit thin, remove the beef, and boil the sauce to reduce it. Return the beef, and stir in the garnish, cover and continue cooking in the oven for 15 minutes.

Fry the bread and dip each croute in the sauce, and then in the chopped parsley and arrange them around the edge of the casserole. Serve with boiled, fried or puréed potatoes, and a green vegetable.

Original recipes Anne Willan The cooking of Burgundy and the Lyonnais