The late, great, food writer, Elizabeth David, described Beef Bourguignon – or boeuf à la Bourguignonne (to give it its full title) as one of the ‘carefully composed, slowly-cooked dishes which are the domain of French housewives and owner-cooks of modest restaurants, rather than of professional chefs. Such dishes do not, of course, have a rigid formula, each cook interpreting it to [their own] taste.’
Beef Bourguignon is one of the classic dishes that has been on the menu at The Butler’s Pantry ever since it opened its first branch, thirty years ago. As one of The Butler’s Pantry’s most-loved dishes, Beef Bourguignon is never off the menu. It is the epitome of good comfort food, and often included in The Butler’s Pantry’s Welcome Home hamper, which is popular with customers who want to treat friends and family members to some delicious, easy food on their return from holiday or a hospital stay.
At The Butler’s Pantry, executive head chef, Niall Hill, has been tweaking his recipe for Beef Bourguignon for years, and thinks that this current version is the best yet. You can play around with his recipe, of course, to make it your own.
As with all slow-cooked beef dishes, it will be even better on the second day. Allow it to cool before refrigerating it overnight and reheat slowly the next day.
Celebrating 30 years in business (See further information below recipe), Niall shares his recipe for The Butler’s Pantry Beef Bourguignon:
- Onions 1
- Garlic 1 clove
- Thyme 1 bunch
- Flour 40g
- Red wine 1 glass
- Diced beef 1.2 kg
- Tomato purée 1 tbsp.
- Beef stock 800ml
- Pearl onions 100g
- Bacon 5 slices
- Carrots 225g
- Button Mushrooms 280g
- Parsley 1 bunch
- In a large bowl mix the diced beef and flour together.
- Heat a little olive oil in a large pot and in small batches brown the diced beef and remove each time.
- Add the diced onion, garlic, bay leaf and thyme into the pot and cook until golden in colour.
- Add in the tomato purée and cook for a couple of minutes. Then add the red wine and stir around to dislodge anything stuck to the bottom of the pot.
- Add the beef back in along with the beef stock and bring to the boil, turn the heat down to a simmer, cover with a lid cook slowly for 2 ½-3 hours.
- Meanwhile, peel the carrots and pearl onions, toss in a little oil and seasoning and roast in a preheated oven at 200c/fan 180c/ gas mark 6 until tender, approx. 25-30 minutes. Remove from the oven and cut the carrots into bite size pieces. Leave the onions whole. Set aside until ready to finish the bourguignon.
- Slice the bacon into pieces and pan fry in a large pan, remove once cooked. Add in the button mushrooms and, when nicely coloured, deglaze the pan with a little water to add to the bourguignon for flavour.
- Once the beef is tender add in the carrots, onions, bacon and mushrooms. Check the sauce for seasoning and finish with chopped parsley.