Finally! I managed to write the article about Boeuf Bourguignon which is my favorite dish since forever. I mean it kind of has to be, right. It is beef that has been stewed for hours and red wine. Even Lars likes red wine in food and loves this recipe. We thing it is perfect for the Sunday dinner category. It has to be stewed for several hours and that is best on a Sunday. For me this is a real feel good dish. especially when you combine it with mashed potatoes.
We love stewed dishes of any kind but usually we don’t have enough time to prepare them. A few weeks ago, Lars family came to visit us and so we thought that this is the perfect opportunity to cook boeuf. We made a extra portion for the kids where we replaces the wine with juice but it is important not to take a juice that is too sweet because otherwise the dish won’t be tasty.
These kinds of recipes are perfect for when you have visitors. Usually they are not for 2 people and they have to be shared, don’t you think?
Do you have a roaster at home? We did have one made of steel but we didn’t use it very much. But we got a very nice cocotte from Staub which is amazing. We chose the red one because we like bright colors and it looks amazing with food. It is really heavy and that is exactly how a roaster is supposed to be. This one is really perfect for us. It makes the meat really soft, you don’t even need a knife for it. That is so great and makes food even more delicious.
Wine and food. That is one great combination. Some say there are special kinds of wine that one should use to cook and some say that there is no such thing. Personally, I think that I use wine that I also drink. As long as it is tasty, it doesn’t matter what kind of wine you use. I prefer very dry red wine but that wouldn’t be too good for that dish. I would definitely recommend medium dry wine, probably one should use a burgundy wine. But I used a Bordeaux which I really like. The most important thing is that you use wine that you also like.
[ingredients title=”Ingredients for 8-10 people”]
- 1400g beef (it doesn’t matter if you get it in one piece or cut)
- 3 carrots
- 2-3 red onions
- ca 300g mushrooms
- 1-2 tbsp tomato puree
- 1,5 bottles of red wine (one is fine as well, if you don’t like it too much)
- 400g beef or veggie broth
- salt, pepper
- 1 bay leave, 2 all spice corns and 2 juniper berries
- rosemary and thyme
- Pottes for mashed potatoes, milk, butter
- If you chose to take a whole piece of meat, cut it first, or else start with the second step. But pre-heat the oven to 150°C.
- Cut the carrots, some mushrooms and onions and fry them in your roaster with some tomato puree. Put it aside and fry the meat. Well, it is quite a bit more work, but the meat will be way better if you don’t fry all of the meat at once but in smaller portions. There will be way less juice coming out which we need for the meat to get tender. When everything is fried, add some flour and put it all back into the roaster to fry it again but just for a really short time.
- Add the onion-mixture and a bottle of red wine, as well as 400ml broth. Then add rosemary and thyme, salt and if you like a bay leave, juniper berries and all spice. We like it a lot.
- Leave it in the oven for about 2-3 hours and do something nice in the meantime, like drinking a glass of wine 😉
- Stir it from time to time and taste it. When the beef is ready, prepare the mashed potatoes with milk, butter, salt and nutmeg. I usually add another glass of wine at this time. I really like the taste and it is not too much like that because it still cooks a little. Now you just have to serve and enjoy it.