Boeuf Bourguignon

Boeuf Bourguignon

A more mature Bordeaux with mostly merlot in the blend, like a Saint-Émilion, for example. Tastes great paired with a classic Boeuf Bourguignon. -TEXT JOLANDE VOS | IMAGE SHUTTERSTOCK.COM

Preparation 3 hours

This is what you need (6 people):

  • 1 kg pork chops
  • 3 tbsp oil
  • 125 g lean bacon bits
  • 2 onions, finely chopped
  • carrot 1, in small cubes
  • flour 2 tbsp
  • ½ bottle of red wine
  • 380 ml meat stock
  • 1 jar of pearl onions
  • bone-in beef shank, 1 piece
  • bay leaves 2 pieces
  • rosemary, 2 sprigs
  • 5 sprigs of thyme
  • clove of garlic, peeled and crushed
  • dried chilli peppers 1-2 pieces
  • 25 g butter
  • 350 g chestnut mushrooms, cut into quarters
  • 10 small shallots, quartered

This is how you make it:

Cut the juices into pieces. Heat oil in large frying pan and fry bacon until crispy. Remove from pan. Brown the cubes of sukada meat in the fat. Remove the meat from the pan and gently fry the onion and carrot in the same fat. Sprinkle with flour and fry briefly. Add wine and stock and bring to the boil. Rinse the pearl onions in a colander with water. Return the diced meat, bacon and beef shank to the pan. Stir in the pearl onions. Add bay leaf, sprigs of rosemary, thyme and garlic and crumble chilli peppers over them. Put pan on very low heat. Cover and simmer gently for at least another 2 hours.

Meanwhile, melt butter in large frying pan. Sauté shallots and mushrooms gently for about 20 minutes. Add to meat mixture and simmer for about 20 minutes. Stir occasionally. Leave to cool down. Reheat the stew. Remove the garlic, bay leaf and sprigs. Remove the shank from the pan. Cut off the meat and return it to the pan. Delicious with mashed potatoes and a salad.


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