Boeuf Bourguignon, Julia Child would’ve been proud.
I am amazed that the diet in this household has changed tremendously since last year, especially within the last couple of months. A huge factor that causes such change would probably is because of this blog, food has suddenly become more exciting, dinner has become more elaborate, and every conversation will evolved around food. Almost every single dish will be photographed and blogged; a hobby becomes a habit, eventually a ritual.
I have also created a monster, but a good one. The Pom, who usually not-so-food-focused has also become quite a “foodie” himself off late. He was the one who suggested to go and watch Julie & Julia, but found ourselves the only two men in the cinema surrounded by women of all ages cackling away. Don’t get me wrong, I quite enjoyed the movie actually and so did the Pom. But who would have thought it can be so inspirational and I couldn’t believe when I heard what the Pom had to say one evening.
“I am going to cook Boeuf Bourguignon.”
And that’s exactly what he did last weekend.
Boeuf Bourguignon, a well-known traditional French dish, a stew prepapred with beef braised in red wine and beef broth, slow cooked until it is meltingly tender. Even though this dish is made famous by Julie Child, the authentic boeuf bourguignon was actually first codified by Georges Escoffier. No matter whether it is a peasant dish or a haute cuisine, I am sure everyone have their own secret recipe to make that perfect Boeuf Bourguignon just like mum used to make.
The Pom used a recipe from the cookbook that I bought by Trish Deseine, called Nobody Does It Better: Why French home cooking is still the best in the world. I picked up this cookbook from the bargain bin, it is definitely my current favourite and always have a quick flip through whenever I get a chance. Looking through the recipe which is simple enough and we have most of the ingredients in the kitchen pantry, The Pom decided to give it a crack.
It is obvious why the name “Bourguignon“, when all chunks of beef start turning a deep red burgundy colour after 4 hours of marination. We found that one of most important steps while preparing this dish is to make sure all the beef chunks are pat dry completely with paper towel and lightly dusted with flour before frying them in the pan. That way it will locks in all the juicy goodness inside the beef from the marinade, resulting the most luxurious flavour it possibly can.
We actually couldn’t find any bacon lardons, and simply replaced with normal bacon strips. It is not as salty as the lardons, so an extra pinch of salt will be needed to counteract the soury sweetness of the wine. Another ingredients that we couldn’t find is the pickling onions. It is resolved with one big chopped brown onion instead. Then, it’s all a matter of waiting until the beef is cooked to perfection.
After braising the beef for more than two hours, the aroma from the kitchen fills the air and suddenly the whole house smells like a little French cottage! The boeuf bourguignon is now a much darker brown in colour with thick gravy bubbling away.
This is my first time having boeuf bourguignon and I am absolutely overwhelmed by the richness, intensity and depth of flavour. Despite all the alcohol is all gone, but the distinctive scent and taste of red wine are still sipping through the tender beef on every bite. Usually the boeuf bourguignon are served with some boiled potatoes, but I have decided to whip up a mash potato instead. The buttery waxy mash and the tender beef casserole makes a perfect hearty meal. Even though there are a few core ingredients missing in the bourguignon, it is definitely one of the most delicious beef casserole I’ve ever tasted.
During dinner, The Pom has already started planning on how to improve the recipe for his next Boeuf Bourguignon. Hmm… I like the sound of that and already looking forward to it.
Boeuf Bourguignon (Serve 4 - 6)
Ingredients:
1 large onion, chopped
Sprig flat-leaf parsley
Sprig of thyme
1 bay leaf
1.5kg chuck steak or top rump, cut into large chunks
2 tbsp cognac
500ml red wine
4-5 tbsp olive oil
50g butter
150g poitrine fumeé (bacon lardons)
24 small pickling onions
450g button mushrooms, sliced
25g plain flour
400ml beef stock
1 garlic clove, crushed
Methods:
1. In deep bowl, put a few of the onion slices, some parsley, thyme and the bay leaf. Add a few pieces of beef on top, then layer up until all the beef, parsley and thyme are used up.
2. Mix together the cognac, wine and 3 tablespoon of oil, and pour them over the beer. Cover the bowl with clingfilm and refrigerate for at least 4 hours, stirring occasionally.
3. In a large frying pan, heat the butter and fry the bacon lardons with the pickling onions and the mushrooms until they become golden brown. Drain on some kitchen paper and set aside.
4. Put the flour on a plate. Drain the beef, reserving the marinade, and dry with kitchen paper.
5. In the heave-based casserole dish with a lid, head the remaining oil. Roll the beef quickly in the flour and brown in the hot fat for a few minutes until lightly coloured all over. Sprinkle in the remaining flour and cook for a further 1-2 minutes. Stir.
6. Pour in the marinate and beef stock, stirring and scraping off any tasty bits stuck to the bottom of the pan. Cover and simmer very gently for about 2 hours.
7. Add the bacon lardons, mushrooms, garlic, and pickling onions and cook for a further 30 minutes or until the beef is meltingly tender.
A Table For Two (ATFT) is Billy Law's food blog that features best eats in Sydney and around the world with drool-worthy food photography to salivate your appetite. I also throw in a smidgen of my food and travel photography for good measure. Billy Law also happened to be a contestant on MasterChef Australia 2011. 
I envy you have the books, definitely should give all the recipes a try I reckon
Fantastic! Yeah, I really want to get that book too after watching the movie. French cooking is still very new to me.
Wonderful! Yeah I love the stories in Trish book and how to shop and cook in French and it all makes sense. For the photo, yes normally I shoot in natural light.
Thanks Peter. Yes, check out the movie, I assure you will love it.
Isn’t that amazing how our palates evolved and dare to try new things? Hehehe…. i think all bloggers can relate to that movie, but then Julie is not quite a food blogger though?
Watch it before is off the screen! Then cook all French! LOL
Thanks Veggie, shame you are a vegetarian?
heheeh i am sure the movie has no age restriction
Agree! and I am so glad I got to taste the Boeuf Bourguignon!
Heheehe… isnt French food so sophisticated in so many levels?
The pom already have enough on his plate to run another blog… get it, on his plate? LOL lame.
I get what you mean, brown on brown is definitely not a good look. That’s why i added the chopped parsley to give it a tint of color.
Hmmm…. I dont know. Mine is a table with bench seats. Bought from Freedom.
Hmmmm shame is summer here now, I will have to wait till winter again to really enjoy the Boeuf Bourguinon in front of the fire…. or heater.
Yeah within a short year, the food has definitely evolved 360 degree in my life! I am so glad I still enjoy blogging and the food.
Yeah I was shocked too when The Pom initiated to cook something so complicated! But is good, mean less cooking for me! LOL
HEhehee, he has changed. Definitely. Thanks Lola.
Well I want to see you do it with a whole block of butter then. Can’t wait!
The mashed potato is a nice touch to go with the bourguignon. I really enjoyed it. NExt time I am going to try a dauphinois.
and the garlic?
Is in Step 7.
I am tackling that famous dish as I write. Love your pictures!