Recipe: Proper French Boeuf Bourguignon

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French Beef Bourguignon recipe

Today, we are showcasing a new food blog and welcome Ben and Sophie from Franglaise Cooking to share a classic French recipe with us.

Ben and Sophie are a French/English couple, living in London and raising their French/English daughters, aged seven and one. French Ben and English Sophie decided to start the blog after lots of parent friends at the school gates kept asking for recipe ideas for feeding their kids. Franglaise Cooking showcases everyday French and English food for all the family, with pretty much every recipe being suitable for children, and even babies. To make it easier to choose your recipe they’re categorised according to how healthy, cheap, easy and time-consuming they are.

Ben says, “I have happy memories of eating boeuf bourguignon with black trumpet mushrooms when I was little as my grandad used to pick them, as is very common in France. Sadly they are very hard to find now and I’ve never seen any in the UK, so in this recipe I’ve used button mushrooms. This is a really classic French dish and it can be accompanied by rice, pasta, or mashed, roast or steamed potatoes.”

Ingredients

  • 1kg beef braising steak
  • 2 onions
  • 250g bacon (lardons, back or streaky)
  • 500g button mushrooms
  • 75cl red wine
  • 2 tsp herbes de Provence (heaped)
  • 2 bay leaves
  • 2 tbsp strong white flour (heaped)
  • 2 tbsp olive oil
  • 40g butter

02-boeuf-bourguignon-ingredients

Recipe summary

  1. Brown the chopped onions and the bacon with the butter in a casserole dish on a medium heat for 5 mins and then put to one side.
  2. Brown the cut beef with the olive oil in the casserole dish on a medium heat for 5 mins.
  3. Pour the flour into the dish, stir well and cook for 2 mins.
  4. Put the onions and bacon back in, add the red wine, the herbes de Provence, the bay leaves and then season to taste.
  5. Cook with the lid on, on a low heat for 1 hour 30 mins.
  6. Slice the mushrooms, add them and cook for a further 30 mins.

Detailed recipe

Put your casserole dish on a medium heat. Get all your ingredients ready.

Put the butter in the casserole dish to melt. While the butter is melting, roughly chop the onions and put them in the casserole dish.

After a minute or two, add the bacon. You can use streaky bacon (which is fattier) or back bacon, depending which you prefer. Chop your bacon into 2cm wide strips, either with a big, sharp kitchen knife, or with kitchen scissors. We tend to use back bacon but this time we got some quite cheap lardons so I used them instead, as it’s faster! Add the bacon/lardons to the casserole dish and stir regularly for 3 minutes.

While the onions and bacon are browning cut your braising steak into 3-4 cm pieces. Don’t cut them too small or they’ll dry out quickly while cooking.

When the onions and the bacon are cooked, put them to one side and try to keep as much fat as possible in the casserole dish.

Add the olive oil and the braising steak to the casserole dish and brown them on a medium heat for 5 minutes, stirring regularly. Then add the flour and cook for an additional 2 minutes while stirring regularly to brown it as well.

Put the onions and the bacon back in the casserole dish, add the red wine, the herbes de Provence and the bay leaves. Season to taste and stir well. Cook with the lid on, on a low heat for 1h30. After about half an hour it should start smelling like heaven in your kitchen!

Slice the mushrooms or cut them in quarters and add them to the casserole dish.

Cook for an additional 30 minutes, so all in all your dish will cook for 2 hours.

09-boeuf-bourguignon-cooked

Additional tips

  • Use quite fatty meat and avoid extra lean meat at all costs, or you will end up with very dry pieces of meat.
  • You can add to or replace the quite bland button mushrooms with something tastier, like chestnut mushrooms, porcini or best of all for this recipe… black trumpets (if you can find them!)
  • Try to prepare your boeuf bourguignon the day before, keep it in the fridge overnight and reheat it in the casserole dish when you’re ready to eat it. It will taste even better!
  • This is also a great recipe to do in the slow cooker if you’ve got one.

Thanks so much to Ben and Sophie from Franglaise Cooking for sharing this recipe with us. You can follow Franglaise Cooking on TwitterFacebookInstagramGoogle+ and Pinterest. They would love to hear any requests you might have for French recipes – maybe you have memories of certain dishes from holidays to France that you’d love to know how to make?

Sally is the publisher of Foodies100, the UK's largest directory of brilliant UK food and drink blogs and bloggers. Every day of the week, we promote the UK's best and most exciting blogs about food and drink.

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