Beef Burgundy

When it's cold and wet outside, nothing beats a hearty casserole or stew to warm you through. This dish, based on the French classic, is a family favourite. It can be cooked in the oven or on the stove top. The long cooking time means that cheaper cuts of meat are ideal for this dish, as cooking on a low heat for an extended period in liquid encourages the breakdown of connective tissues, including the protein collagen, which renders the meat tough when cooked rapidly. Since the cheaper cuts of beef can be fattier, this also helps to ensure the beef doesn't dry out, whilst adding extra flavour. However, don't skimp on the wine - if it's not good enough to drink, it's not good enough to cook with!

Be careful when seasoning this dish. The pancetta will naturally add salt, so there's no need to add much. A common mistake is to sprinkle pepper as if seasoning your own plate - remember, this dish serves four. The choice between freshly ground and pre-ground pepper will make a noticeable difference. You can always add more, but it's difficult to rectify if you've added too much.

The resulting sauce from this recipe should be silky. If the sauce is too dry, it indicates that you have simmered too vigorously. Gentle cooking is definitely the key. To see how to cook this dish, watch my video on the link below the recipe.

Recipe

Serves 4

• 750 g diced beef (chuck steak or topside)

• 12 pickling onions, peeled and left whole

• 200 g button mushrooms halved

• 100 g pancetta/bacon diced

• 3 cloves garlic crushed

• 1 tbl plain flour

• 1 bouquet garni (2 bay leaves, 3 sprigs parsley, 1 sprig thyme tied with kitchen string)

• 2 cups beef stock

• 2 cups red wine

• Olive oil

• Salt and pepper to taste

In a heavy-based pot, heat a little olive oil. Sear the beef well - approximately 10 minutes.

Add flour and cook for 2 minutes.

Add stock and wine deglazing the pan. Bring the pot to the boil.

Add bouquet garni and turn down to a simmer. Add the garlic.

In a separate pan with a little olive oil, caramelize the onions till golden. Add onions to meat and simmer 45 minutes.

In a separate pan, fry pancetta until crispy. Add in the mushrooms and fry for 2-3 minutes. Add to the meat. Taste for seasoning adding salt and pepper if required. Simmer gently for a further 15 minutes. Remove bouquet garni and discard.

Serve with creamy mashed potato or polenta.

Updated July 2023