Guest recipe supplied by Peter Chapman at Le Bignon restaurant - please see below the recipe for further information and ways to enjoy more of Peter's cooking for yourself.
Every recipe book you read will tell you that theirs is the only and most authentic recipe. I just think mine tastes good! It is much better to cook this in a large cast iron casserole so that all the flavour from the browning stage is not lost.
This dish should be started the day before!
- 1 Kg Chuck Steak* cut into 100gm cubes (about 4 inches)
- Large carrot roughly chopped
- Large onion chopped
- Two fresh bay leaves
- Two cloves garlic crushed in their skins
- Two cloves
- One bottle robust red wine
- Ten black peppercorns
- Tablespoon Madeira
- Beurre manie (teaspoon flour and teaspoon butter mashed together)
- Tablespoon butter
- Chopped parsley
- Olive oil
Put the pieces of beef in a large glass bowl and add the next seven ingredients making sure that the beef is covered. Cover the bowl and allow to marinate for 24 hours.
When ready to start cooking, take the meat out of the marinade and dry it thoroughly on kitchen paper. In a casserole heat a tablespoon each of oil and butter until the butter stops foaming and then add the meat pieces four at a time.
Brown them over a high heat on all sides – they should look really crusty almost like a steak – and then take them out of the pan and add the next four, until you have a pile of fragrant beef.
Add the drained vegetables from the marinade to the casserole and brown those too and then pour in the wine marinade. Bring the liquid to a gentle simmer and pile the meat back in. The meat should be entirely covered by liquid. If not add a little beef stock or more red wine if you have a bottle handy, bring back to a simmer and place in a low oven (140°C) for three hours.
It is worth checking the meat every hour and if the level of liquid has dropped and the meat looks a little exposed, turn it over gently in the liquid. Even if the meat looks burned, don’t be alarmed and don’t add more liquid – you need the gentle reduction of the sauce and the darkening of the meat for flavour – if the pan looks totally dry, your oven thermostat has broken!
Towards the end of the cooking time, gently poke the meat with a fork – it is done when it starts to break apart when you do this.
Take the casserole from the oven and carefully lift out the meat into a warm dish and set to one side.
Strain the sauce into a clean pan and place it over a low heat. Allow it to come to a gentle boil. Add the Madeira and reduce until it tastes as strong as you like – the sauce should become almost syrupy. Whisk in the butter and flour mix and keep whisking until blended.
Add the meat back to the sauce to heat through and serve a couple of large chunks per person with the sauce poured over, scattered with chopped parsley.
This Traditional Boeuf Bourguignon recipe recipe was supplied to francethisway by Peter Chapman, chef and joint proprietor of Le Bignon, a restaurant and chambre d'hote in a beautiful manor house in the Pays de la Loire. You can purchase their recipe book with further delicious recipes if you visit their website.