Boeuf Bourguignon

Preparation

1. Cut the meat into 3 to 4 cm cubes. Heat the oil in a casserole until very hot and brown the cubes well all over in batches; this takes time but is important for the flavour.
2. Return all the meat to the casserole, dust with flour and cook briefly over medium heat, then stir in the tomato purée. Deglaze gradually with the wine, letting it reduce a little each time, until the flour has dissolved. Season with salt and pepper and add the bouquet garni.
3. Braise, covered, over low heat for 1.5 to 2 hours (or in the oven at 180 °C fan for about 2 hours) until the meat is completely tender.
4. Meanwhile, fry the bacon and whole shallots in the butter, add the garlic without letting it brown. Add the carrots and mushrooms and cook everything gently for about 20 minutes.
5. When the braising time is up, add the vegetables to the meat and simmer for another 10 minutes. Remove the bouquet garni. If the sauce is too thin, thicken it with a little beurre manié. Season to taste and sprinkle with parsley.
6. Serve with noodles, boiled potatoes or spaetzle.

Drink with it

• Red wine · excellent match

  Pinot Noir from Burgundy

  A wine from the same region and grape as the braising liquid meets the bacon and roasted flavours, and the fine acidity keeps the fat in balance.

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• Red wine · good match

  Syrah or Côtes du Rhône, full-bodied

  Dark fruit and spice sit close to the red wine sauce, and the body stands up to the long braise.

• Dark beer · good match

  Dark beer, e.g. Dubbel or Dunkel

  Roasted malt and light sweetness mirror the caramelised braising flavours.

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