Beef bourguignon recipe

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Rating:

5/ 5 stars 167 Votes
  • Cuisine: French
  • Serves 6

Guillaume Brahimi, of Guillaume at Bennelong, talks about French cuisine.
 
How has your heritage affected your cooking?

My French heritage is something I've always drawn upon. Paris is where I trained, and when you have trained with someone like Robuchon it clearly makes an impression on how you cook and how you think. How I peel a potato to how I make a great jus is probably traced back to my time in Robuchon's kitchen. It was one of the most difficult and isolating times. I was only 15 years old and working long into the night. Getting home sometimes when people were getting up. It gave me a solid work ethic and a desire to achieve perfection, even though the only person who can really achieve perfection is a mathematician!

Why is this dish representative of French food/cuisine?
Beef bourguignon is very popular in France. It's rustic but also elegant, comfort food at its best. Served piping hot, with a crusty baguette and a good burgundy, makes a Frenchman brim with pride.

How closely will you be following the World Cup?
I already have our first game against Uruguay in the diary! They are playing in Capetown and I will definitely be watching, regardless of the time. I think we have a great team.

Is food or football more important to French people?
I think food is more important than football to French people but please don't ask for my personal answer. I am passionate about both!!

If you could cook a meal for one of your nation's football heroes, past or present, who would it be and why?
I would cook for Zinedine Zidane, a retired French World Cup winning footballer. We would start with some fois gras to share and then a piece of wagyu

Ingredients

1kg beef (preferably Wagyu), cut into large chunks
300g speck, cubed
½ cup extra virgin olive oil
2 carrots, peeled, halved and sliced
2 celery sticks- leaves intact, halved then sliced
1 leek, halved and sliced
1 onion, peeled and chopped
5 shallots - halved
10 sprigs of thyme
7 bay leaves
1 bunch of parsley
½ litre red wine, brought to the boil and simmered to remove acidity
Salt & pepper to taste
300g button mushrooms

Carrot Puree
5 carrots, peeled and chopped

Mashed Potatoes
6 large desiree potatoes, skin on
100g butter
200ml milk

Sourdough bread – to serve

Preparation

Beef bourguignon
Heat oil in a pan over med-high heat.

Seal the beef in batches until golden brown then drain and set aside - reserve the oil.

Repeat until all beef is sealed - reserve oil.

Using the same pan and oil as the beef, add all vegetables except the mushrooms and cook for 5-8 minutes.

Place meat in a large casserole dish, top with the vegetables, bay leaves, thyme and speck. Stir to combine.

Pour red wine over the beef and vegetables, season with salt and pepper and cover with lid.

Place on the stove and bring to the boil, then reduce heat to very low and cook for 40 minutes.

While the bourguignon is cooking prepare the carrot puree and mash below.

Just before serving, add the carrot puree and mushrooms, stir through and cook for a further 10 minutes. Sprinkle with chopped parsley.

Serve with mashed potatoes and bread.


Carrot puree
Add chopped carrots to a pot, cover with cold water and bring to the boil.

Add salt and cook until just soft.

Pass through tamis, fine sieve or hand blender.


Mashed potato
Place whole unpeeled potatoes into a pot of cold water.

Bring to the boil and add salt.

Cook until soft.

Peel while still hot.

Pass through a tamis, fine sieve or use a fork.

Heat milk in a saucepan until warm.

While the milk is heating, return the mashed potatoes to their pot and stir over medium heat for about 3-5 minutes to remove excess water (this will also add air to the potatoes and make them more light and fluffy).

Add warm milk in small amounts and stir in the butter - mix until combined.

Place cling wrap on top of the potatoes and set aside until ready to serve.


If you enjoyed this Beef bourguignon recipe then browse more French recipes, meat recipes and our most popular hainanese chicken rice recipe.

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Comments (37)

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05 Aug 2011 08:49 AEST
BillyK
Kenmore
Absolutely Sensational
Read the recipe, read the comments espec Kaz , used my own nous and came up with a sensational result that will be a family favourite forever. Re the wine, about a bottle and a 375ml campbells beef stock does the trick. Dredging in flour meant I didn't have to add all the puree at the end, but it was great for the flavour. Used chuck steak. Cooked for as long as it took to soften the meat. Thank you for an inspired dish!
Agree(2 people agree)
Disagree(0 people disagree)
11 Jul 2011 10:05 AEST
kim
Katoomba
Confusion over wine amounts/ recipe v video!
Thankfully I've read all your comments. 2 bots of red seemed way too much, wagyu v chuck, would mean varying cooking times. Goes to show, use your own skills and instints as well. Made this dish many times successfully, but not this recipe. Will try this version with adjustments.
Agree(3 people agree)
Disagree(0 people disagree)
25 Apr 2011 09:11 AEST
Marcus
Sydney
Awesome
Awesome recipe. Really, really nice (and filling). Added a bit more red wine to what it says there and covered the meat in flour before sauteeing it.
Agree(0 people agree)
Disagree(0 people disagree)
29 Dec 2010 02:17 AEST
Kaz
Yandina
Ooooops
Of course I meant consommé - serves me right for trying to do 10 things at once and not bothering to check what I typed!
Agree(0 people agree)
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29 Dec 2010 10:13 AEST
Kaz
Yandina
Excellent
Very easy and extremely delicious. Having read all the comments (thanks folks) I used 500ml red wine and 500ml beef consume - perfect! I also lightly floured the meat in seasoned flour before browning. This will definitely become a regular on the menu.
Agree(1 people agree)
Disagree(7 people disagree)
11 Oct 2010 06:49 AEST
Renee
Yarraman
sacrilege!
Fancy using Wagyu in place of the authentic Charolais!
Agree(3 people agree)
Disagree(0 people disagree)
01 Oct 2010 09:38 AEST
Ian
Brisbane
Tamis/Chalni/Drum Sieve
Expensive ones from professional cookware shops or hotel/restaurant supplies. French company Matfer makes a set. Cheap ones from Indian shops. India at Home has 8inch fine (flour/atta) one for $4.50. Bharat Traders has a "Folding Chalni" (4 interchangeable sieves) in 10inch and 11inch ($25) and larger fixed sieve ones. For pictures, search images for "chalni".
Agree(0 people agree)
Disagree(0 people disagree)
27 Sep 2010 12:03 AEST
VC
Chiswick
Very disappointing outcome
I deliberated long & hard about the amount of red wine specified- website: 1/2 btl, video: 2 btl. I went with the source & used 2 after watching to ensure he was not making x4 quantities. Outcome? Overwhelmingly sharp alcohol taste that had penetrated my wagyu. I had to remove half the liquid & replace with stock to save it. It was palatable in the end but the beef still had that alcohol taste. Really awful outcome from time, effort & ingredient investment. My bad for going w GB. BUT great mash.
Agree(12 people agree)
Disagree(24 people disagree)
   

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