Boeuf Bourgignon

La Tuilerie Website

Every region has its own food specialities and what is conjured up in your mind when you think of Burgundy? It has to be Boeuf Bourgingnon. This is a dish that is surprising difficult to get hold of around here and if you find it, most are very poor indeed. There is one exception and that is Monique’s version served every so often as the “plat du jour” at La Terasse in Cormatin. She is very precious about her recipe and rightly so, all she will say is that it is cooked for a very long time – not giving away much there Monique!

Anyway, a lot of research and trial and error and I have come up with a version that comes close. You don’t need the extra cocktail onions or in fact the carrot, I sometimes put them in and sometimes don’t, they just add a bit of interest. It is always a favourite with our gite guests.

Bon appétit!

1kg stewing steak chopped
1 med onion chopped fine
1 bottle red wine
20/30 small cocktail onions drained and washed (optional)
Bay leaf
100g butter
100g pork belly chopped finely
1 large carrot
Corn flour

If using them, fry the cocktail onions in 50g butter until brown, remove and set aside.
Add the second 50g of butter and fry the stewing steak, pork belly and onions on high in the same pan until brown.
Pour in the bottle of wine, add the bay leaf, chopped carrot and some salt and pepper, bring to the boil then reduce the heat and simmer for 3 to 4 hours or put in the oven at about 100 degrees for the same amount of time.
Just before serving, mix a tablespoon of corn flour with some water until smooth, add to the pan with the previously fried cocktail onions. Bring to the boil stirring and serve with mashed potatoes or pasta and a vegetable of your own choice.