Contribute something productive you reprobate!!

The leading English language magazine. Now covering Poitou-Charentes, Dordogne, Vendée and Haute-Vienne too!

Living magazine distribution map

Boeuf bourguignon

Boeuf bourguignon

Boeuf bourguignon

Ingredients

3 tbsp plain flour

2kg braising steak (I use paleron or gîte)

1 bottle red wine (full bodied)

1 onion studded with 4 cloves

1 carrot, sliced

3 bay leaves

branch of thyme

2 tbsp oil

200g lardons

2 onions, sliced thinly or 12 very small onions

200g button mushrooms

2 cloves garlic, sliced thinly

4 carrots, sliced thinly

75ml cognac

75cl beef stock

METHOD

To prepare the marinade, pour the wine into a casserole dish with the clove-studded onion, one sliced carrot, bay leaves and the thyme. Cut the meat into bite size cubes, add to the marinade. Leave in the fridge 8 hours.

Put the flour into a bowl and season. Remove the meat from the marinade and dry, toss it in the flour. Place a large heavy based saucepan over high heat, add the oil. Fry the meat in batches, removing each batch from the pan when browned, placing onto a plate whilst you cook the rest. Add more oil if needed.

Once all of the meat is cooked, using the same pan, cook the lardons. Fry for 2 minutes, add the onions, mushrooms, garlic and remaining carrots. Add the beef and stir well. Pour in the cognac and carefully set it alight to burn off the alcohol. Next add all of the marinade liquid and the stock. Cook on a low heat for two hours or until tender and thickened. Alternatively, you can also cook in the oven at 140°C for two hours.

Serve with creamy mashed potatoes.