Boeuf Bourguignon Recipe
Many of our customers who dine in our restaurant ask Thomas for tips and recipes of dishes they really enjoy eating at The French Table. It inspired us to start a new feature where we like to share some of Thomas’ favourite french recipes and hopefully allow you to enjoy them at home even if you cannot come to Limerick to taste them!
The first recipe we would like to share is a classic dish from Burgundy – Boeuf Bourguignon. Boeuf Bourguignon is a slowly cooked beef in a rich red wine sauce served with mushrooms, onions, carrots and streaky bacon.
Ingredients for Boeuf Bourguignon
For 8 people
For the choice of the meat we have chosen shin of beef but your butcher should be able to advise on the best cut available. You need to have some fat content to keep the dish succulent.
- 1 Kg of Shin of Beef cut in large chunks
- 2 Large Onions diced
- 3 Large Carrots sliced
- 2 Celery Sticks chopped
- 2 Cloves of Garlic crushed
- 1 Litre of Red Wine
- 2 Tablespoons Vegetable Oil
- 2 Tablespoons Tomato Purée
- 1 Tablespoon Cornflour
- 1 Tablespoon sugar
- 200g Mushrooms sliced
- 150g Smoked Streaky Bacon Lardons
Boeuf Bourguignon Preparation
Season the meat with salt.
Heat the oil in a casserole dish.
Brown the meat.
Add the carrots, onions and celery and cook until soft.
Add the tomato puree and cook until it sticks slightly to the bottom of the casserole dish.
Add the garlic followed by the wine.
Bring the casserole to the boil and cook in a preheated oven at 160°C for 1 hour 15 minutes.
The meat needs to keep its shape but break away slightly in your fingers when you press on it.
Mix the cornflour with some water and add to the sauce.
Fry the mushrooms and lardons in a pan and add to the sauce along with the sugar.
Season to taste.
Serve with some mashed potato or tagliatelle pasta.