With the winter now setting in, what could be better for a hungry cyclist after a day on the bike than a hot stew. After much persuasion, Olive has agreed to share some of her secrets with you, however you still need to come toÂ PyrÃ©nÃ©esÂ Cycling Lodge to taste the real thing, OMNOMNOMNOM!
Beef Bourguignon, also called Beef Burgundy, is a well known traditional French recipe. As the name suggests it originated in the Bourgogne (Burgundy) region of eastern France. Essentially it is a stew prepared with beef braised in red wine, traditionally red Burgundy, but Olive uses a Merlot from Languedoc-Roussillon in the Eastern Pyrenees. It is flavoured with garlic, herbs, and onions, with mushrooms and bacon lardons added towards the end of cooking. It is great served with spuds, rice or tagliatelle and some green vegetables.
2 large onions, chopped
Sprig of thyme
Sprig of parsley
1 bay leaf
1.5kg of braising beef diced into large pieces (shin of beef is excellent and full of flavour)
2 tablespoons of cognac
500ml red wine
4-5 tablespoons olive oil
200g lardons fumÃ©e (smoked bacon)
450g button mushrooms, sliced
25g plain flour
400ml beef stock
1 clove garlic, crushed
- Best results are obtained by marinating the beef overnight. Place the beef in a bowl, layering it with one of the onions (choped) and then add the wine, cognac a couple of tablespoons of oil and herbs. Cover the bowl with cling film and refrigerate. If time does not allow this stage can be skipped.
- If the beef has been marinating, drain and pat dry.
- In a bowl, toss the beef in the flour until coated evenly.
- In a large pot quickly fry the beef in a couple of tablespoons of oil until evenly browned.
- Stir in any remaining flour and cook for 1-2 minutes.
- Then add the marinade (wine, cognac, 1 chopped onion, a couple of tablespoons of oil and herbs) to the pot along with the beef stock.
- Make sure to scrape off any tasty bits stuck to the bottom of the pot and give it a good stir.
- Simmer with lid on for at least 2 hours or until the meat is very tender.
- In a large pan, fry together the butter, lardons, mushrooms, the remaining onion and the garlic until golden brown. Add to the pot and cook for another 30 minutes.
- Serve with lashings of mashed potatoes, your favourite green vegetables and a glass of red wine.