Free Range Beef Bourguignon
One of the all time classic French dishes. This is my take on it.
Servings: 4
Ingredients
- 1 kg Beef Chuck / Cheek / Brisket / Oxtail You can have only 1 type or a mix - whatever you wish. I suggest a mix of 2
- 1 tsp Butter not needed if your pot is non stick
- 150 g bacon roughy chopped
- 1 bay leaf
- 1 large onion finely chopped
- 250 ml chicken stock
- 1 bottle of red wine cheap cabernet sauvignon is fine
- 1 tbsp thyme
- 1 tsp salt
- 1 tsp ground black pepper
- 4 carrots peeled and diced
- 2 turnips trimmed
- 2 parsnips peeled and cut in two
Instructions
- Get a large French Oven or any pot that is ovenproof, on the hob over medium heat
- Add the bacon if using non stick pan, if not add the butter then the bacon
- Just let it sizzle for a minute then add the onions, stir and cook for 3 minutes
- Add your meat now and make sure it gets browned on all sides. No longer than 5 minutes - stirring well.
- Add the thyme and the bay leaf followed by the chicken stock and finally the wine
- Bring to the boil and season with salt and pepper. The liquid must cover all ingredients, if not just add a little water.
- Now add the carotts, parsnips and turnips. The moment the pot comes to the boil cover with the lid and reduce to low heat.
- Simmer for 3-4 hours. Give it time that is the secret here
Notes
Do not but expensive wine, that is for drinking! The lower the heat the longer you simmer... generally the loner the better. Like most of these types of dishes - it is even better the following morning.