Boeuf Bourguignon

The secret of this famous dish lies in the quality of the wine that is used. You do not have to buy a vintage Burgundy, but neither should you make do with the cheapest red from the supermarket. This simple recipe was obtained from one of the younger chefs at Townsend.


1 large carrot
1 onion, diced
1 celery stalk, diced
2 cloves garlic, minced
1 bouquet garni
¼ c Brandy
10 black peppercorns
6 c good red wine
2 Tbsp oil

2.5 lbs cubed grass fed, stew beef
1 heaping Tbsp tomato paste
2 Tbsp flour
1 ½ c rich beef stock
32 small boiling onions peeled
1 Tbsp butter
2 tsp sugar
5 oz mushrooms, quartered
2 Tbsp garlic, chopped
8oz slab or sliced bacon, chopped

Place all marinade ingredients in a boil, add beef. Cover and refrigerate over night.

Pre heat oven 400 deg. Strain marinade into saucepan, set meat aside(keeping vegetables & bouquet garni). Bring marinade to boil, skim off the impurities and simmer 6-8 min. Pass through a strainer.

In large Dutch oven, heat a bit of oil and butter. Pat dry meat cubes & add to heated oil, browning on all sides (work in batches if needed). Add drained vegetables, lower the heat slightly and cook, stirring occasionally till light brown. Return meat to Dutch oven, adding tomato paste, stir in for approx 3 min. Sprinkle mixture with flour and stir to coat all meat. Place Dutch oven into preheated oven, bake for 6-8 min. then give meat a stir to coat evenly. Add reduced stock and bouquet garni. Cover and return to oven to braise for 1 ½ hrs or till meat is tender.

In heavy saucepan melt butter add onions, sugar and a bit of salt. Pour in enough water to cover onion. Cook over med heat till most of the water is evaporated swirling pan to until onions are cooked and golden, set aside. Add butter to pan and fry mushrooms till golden, season with salt, drain and set aside. Fry garlic and bacon in a bit of oil, drain and add to reserved onions and mushrooms.

Once beef is cooked, transfer beef to serving dish and tent to keep warm. Strain sauce and return it to the pan, discarding vegetables and bouquet garni. Bring sauce to boil and simmer for appox. 15 min. or till sauce coats back of spoon. Adjust seasonings, strain add meat back and return back to oven for 5 min to reheat through adding in sautéed vegetables. When heated through return to serving dish and serve.