Sunday
Boeuf bourguignon — Food & Home South Africa
The dish that made me fall, properly and finally, in love with French cooking. My go-to recipe from Food & Home South Africa's French edition — no carrots, ever.
OMG. And I mean Oh my Heavenly Father. The technique, the smell, the softness of the beef — it is and always will be glorious.
Method
- 01
Heat the oven to 160°C. Pat the beef cubes very dry — wet meat will steam, not sear. Season generously with salt and pepper.
- 02
Fry the bacon in a heavy Dutch oven over medium-high heat until the fat renders and the lardons crisp. Lift out and set aside.
- 03
In the bacon fat, brown the beef hard, in small batches — every side caramelised, no crowding. Transfer to a plate as you go. This is the flavour. Do not rush it.
- 04
Drop the butter and olive oil into the pot, then the chopped onion and garlic. Cook gently for 5 minutes until softened. Stir in the tomato paste and cook for a minute. Sprinkle over the flour and stir to coat.
- 05
Return the beef and bacon to the pot. Pour over the whole bottle of wine and the beef stock. Tuck in the bouquet garni. Bring to a gentle simmer, scraping the bottom of the pot.
- 06
Cover with a tight lid and slide into the oven. Braise for 2½ to 3 hours, until the beef yields to a fork without protest.
- 07
Twenty minutes before serving, sauté the pearl onions in a knob of butter until golden, then the mushrooms in fresh butter over high heat until they squeak and brown. Fold both into the stew.
- 08
Taste, adjust salt and pepper, fish out the bouquet garni. Rest 10 minutes off the heat — the sauce will glossy up.
- 09
Serve in shallow bowls with torn crusty French baguette to mop up every last drop.
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