In the wake of
Author: Matthieu Deneuve
BURGUNDY BEEF STEW
When a food comes to life on the movie screen, deliciously
fi nding its way to the hungry eyes, we can be
certain that the food we are craving for is a sensational
recipe. Further, if the cooking of this wonderful recipe can be
seen on the big screen by Meryl Streep as her own interpretation
of Julia Child, the queen of the kitchen, for dessert we can wait
for an Oscar for sure. This fall, please let the Butler guide you to
explore and taste perhaps one of the autumn season’s most delicious
French dishes, the Beouf Bourguignon, a Burgundian beef
stew by Julia Child..
Having said even just the name, Boeuf Bourguignon fi lls our
mouths with the burgundy taste, but the sight of the lavish ingredients
also guarantees that we will have a heavenly harmony of
taste after its preparation.
In fact, this dish was introduced to the world by the popular fi lm
Julie & Julia. What made it even more popular and a favourite of
housewives, is the fact that its preparation is rather time-consuming
than diffi cult. Furthermore, wines have a more signifi cant
role in the fall season and thanks to the rainy weather the forests
overrun by tasteful mushrooms, however, the recipe’s main secret
lies in the premium quality ingredients.
• 1.5 kg beef leg
• 25 dkg bacon
• 50 dkg mushrooms
• 40 ml olive oil
• 3 medium carrots
• 3 onions
• 3 gloves of garlic
• 1 tablespoon white fl our
• 2 tablespoons condensed tomatoes
• 7 dl dry red wine (Burgundy)
• 4 bay leaves
• 2 sprigs of parsley green
• 1 branch of rosemary
• 1 kg of potatoes
• 2 branches of thyme
• salt and pepper for taste
Cut the beef into larger cubes. Slice the carrots into smaller
pieces, peel and chop the onions.
Put it all in a large pot, and pour the red wine into it, also,
add the bay leaf, parsley, rosemary, thyme.
Allow to set overnight.
At the time of preparation, take out the pieces of beef and
place them on a kitchen paper towel to dry them off. Then,
fry the meat in a pan on some olive oil until nicely browned
on all sides. Sauté them in smaller portions and leave some
space between the pieces.
Fry the sliced bacon strips and sliced mushrooms, then set
Drain the marinade and the wine. Stir the vegetables in the
same pan a little, for about 4-5 minutes, then add the tomato
paste, sprinkle the top with fl our, add a little wine and
cook for a few minutes.
Place the meats in a baking dish with a lid, pour over the
steamed vegetables, and add salt and pepper. Pour over the
rosemary, thyme, parsley and bay leaf with the wine. It is
recommended for the spices to be tied.
Put the baking dish into an oven at 150 ° C and bake
it for 3-4 hours. It can be stirred in every hour, but it
is not required. When it is ready, add the pre-toasted
bacon and mushrooms.
For sides, the stew goes perfectly with smashed or
crispy baked potatoes. Aside a classic buttery smashed
potato garnish, we would like to share a tasteful
baked potato recipe.
Peel the potatoes, cook them whole in salted water,
approximately for 10 minutes, then drain them.
Place them in an oiled baking sheet, grease with olive
oil and salt them. Bake at 180 ° C for 20 minutes,
then remove, press a little with a wooden spoon on
top and smear with a little balsamic vinegar-rosemary
For the marinade, chop the rosemary (1 branch) fi –
nely and mix with 2 tablespoons of balsamic vinegar,
smear on top of the potatoes and return to the
oven for another 10-15 minutes, leaving until nice
golden brown. It gets crispy on the outside, porridge
on the inside.