My lazy-ish version of Burgundy beef, based on a recipe from my 1998 Petit Larousse de la Cuisine, which I brought with me when I moved to Australia. Sorry if I’m using the incorrect terminology, or explaining obvious things: I’m not a chef or even a good cook!
- 3 carrots, cut in slices less than 1cm.
- 2 onions, cut in smallish slices (shape doesn’t matter, they will melt).
- 1.2 kg beef (“casserole” or “gravy” works), diced less than 4cm per side. I also like to remove excess fat and yucky bits!
- 200 g smoked bacon or speck, without rind, cut in strips.
- 2 tbsp oil.
- 2 tbsp plain flour.
- 0.5 L veal or beef stock (in carton, or stock cubes melted in hot water), veg or chicken stock is fine too if that’s what you have.
- 0.6 L red Burgundy wine (or other Pinot Noir).
- 1 clove garlic, crushed or chopped very finely.
- Bouquet garni (supermarkets should have it in teabag form, in the spice section; it’s a mix of thyme, bay leaf, parsley, and some other herbs).
- salt, pepper.
- (optional) Mushrooms, may be added near the end of cooking, but I don’t want to talk about it anymore — how can anyone eat fungus*? 🤢
- Put the oil in a big pot (that can hold at least 3 L), high heat.
- When oil is hot (put a small bit of bacon, it should start sizzling), add bacon.
- Cook for a few minutes, stirring frequently, to taste (not crispy for me).
- Remove bacon, but keep the oil&juices in the pot.
- Add beef, cook for a few minutes, stirring to make sure all sides become brown. You may add a bit of salt, but not too much (bacon and later reduction could make it over-salty!)
- Add carrots and onions, stir, and cook for a few minutes more. Onions should become softer.
- (Optional) Discard juices.
- Sprinkle with flour, stir and let it cook a bit more.
- Add cooked bacon, stock, wine, garlic, bouquet garni, pepper. There should be enough liquid to cover everything. Stir.
- When it start to bubble, reduce heat to keep it simmering gently — not too hot, or some meat will stick to the bottom. Cover pot.
- Let it simmer for at least 2 hours, the more the better, overnight is the best! Regularly stir and adjust heat if needed. Enjoy the aromas floating around the whole house!
- Uncover, remove bouquet garni, increase the heat a bit for a stronger bubbling, but not full-on boil. Let it reduce (by evaporation – make sure your hood extractor fan is on), this may take 30-60 minutes. Try reducing by about 20% first, the sauce should feel a bit thicker, it should coat a spoon. If not sure, just try it like that in a meal, you can reduce more if you prefer it thicker.
- If needed, season with salt and pepper to taste.
- Serve with your choice of cooked vegetables. I think it goes best with mashed potato or rice. And some bread to get all of the remaining sauce off the plate! 🤤
* What do you mean, there’s fungus in this delicious blue cheese?? 😱