Boeuf Bourguignon Recipe by Rob & Julie
Cooking Instructions 3h 1 Season the beef with salt and pepper, then lightly coat with the flour in a large bowl 2 In a heavy iron pan, over a medium-high heat, fry the lardons and allow them to release their fat, once crispy, remove and set aside 3 In the same pan (without cleaning), add the beef and brown on all sides for 2-3 minutes, remove and combine with the lardons 4 Reduce the heat to medium, add some more oil and a knob of butter, add the diced carrot, onion and celery and brown for 2-3 minutes, add the garlic and cook for a further 1 minute 5 Add the wine and deglaze the pan, scraping up the fond and combine with the liquid, after a couple of minutes add the stock, tomato paste, worcestershire sauce, bay leaves, bouquet garni and some salt and pepper and return the beef and lardons to the broth, bring to a simmer and cover with the lid. The liquid should only just be covering the ingredients. 6 Simmer for 1.5-2 hours, stirring occasionally to ensure the meat is evenly cooked. 7 Meanwhile, peel and dice the potatoes and add to a separate saucepan with boiling water over a medium heat. Add salt to the water and simmer for 15-20 minutes. 8 Drain the potatoes and return to the pan, add a knob of butter, a splash of milk, the creme fraiche and some salt, pepper and grated nutmeg and mash until smooth, add the mashed potatoes to a serving dish. 9 Remove the bay leaves and bouquet garni from the casserole and skim any solids from the surface. Ladle the casserole over the mashed potatoes and season, finish with fresh herbs. 1 Season the beef with salt and pepper, then lightly coat with the flour in a large bowl 1 Season the beef with salt and pepper, then lightly coat with the flour in a large bowl 2 In a heavy iron pan, over a medium-high heat, fry the lardons and allow them to release their fat, once crispy, remove and set aside 2 In a heavy iron pan, over a medium-high heat, fry the lardons and allow them to release their fat, once crispy, remove and set aside 3 In the same pan (without cleaning), add the beef and brown on all sides for 2-3 minutes, remove and combine with the lardons 3 In the same pan (without cleaning), add the beef and brown on all sides for 2-3 minutes, remove and combine with the lardons 4 Reduce the heat to medium, add some more oil and a knob of butter, add the diced carrot, onion and celery and brown for 2-3 minutes, add the garlic and cook for a further 1 minute 4 Reduce the heat to medium, add some more oil and a knob of butter, add the diced carrot, onion and celery and brown for 2-3 minutes, add the garlic and cook for a further 1 minute 5 Add the wine and deglaze the pan, scraping up the fond and combine with the liquid, after a couple of minutes add the stock, tomato paste, worcestershire sauce, bay leaves, bouquet garni and some salt and pepper and return the beef and lardons to the broth, bring to a simmer and cover with the lid. The liquid should only just be covering the ingredients. 5 Add the wine and deglaze the pan, scraping up the fond and combine with the liquid, after a couple of minutes add the stock, tomato paste, worcestershire sauce, bay leaves, bouquet garni and some salt and pepper and return the beef and lardons to the broth, bring to a simmer and cover with the lid. The liquid should only just be covering the ingredients. 6 Simmer for 1.5-2 hours, stirring occasionally to ensure the meat is evenly cooked. 6 Simmer for 1.5-2 hours, stirring occasionally to ensure the meat is evenly cooked. 7 Meanwhile, peel and dice the potatoes and add to a separate saucepan with boiling water over a medium heat. Add salt to the water and simmer for 15-20 minutes. 7 Meanwhile, peel and dice the potatoes and add to a separate saucepan with boiling water over a medium heat. Add salt to the water and simmer for 15-20 minutes. 8 Drain the potatoes and return to the pan, add a knob of butter, a splash of milk, the creme fraiche and some salt, pepper and grated nutmeg and mash until smooth, add the mashed potatoes to a serving dish. 8 Drain the potatoes and return to the pan, add a knob of butter, a splash of milk, the creme fraiche and some salt, pepper and grated nutmeg and mash until smooth, add the mashed potatoes to a serving dish. 9 Remove the bay leaves and bouquet garni from the casserole and skim any solids from the surface. Ladle the casserole over the mashed potatoes and season, finish with fresh herbs. 9 Remove the bay leaves and bouquet garni from the casserole and skim any solids from the surface. Ladle the casserole over the mashed potatoes and season, finish with fresh herbs. 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