• Christopher Roberts

Ep 3 - F&F Review: Beef Bourguignon Recipe!


Our third episode of the Film and Food Podcast saw Chris and his lovely wife Beth give a Film and Food review of the 2009 film Julie & Julia! Make sure you check out that film and episode before you come back for the film-inspired recipe: Beef Bourguignon!


This is such a delicious recipe, but if you are vegetarian we have made a Beetroot Bourguignon as well - you can find it on The Cookbook section of our website.



Beef Bourguignon:

Recipe Commitment: Very High


This is a great day-off or weekend recipe, especially if you want to wow dinner guests with something a little fancy! It takes some time and love but it is so so worth it!


Special Equipment: An oven-proof casserole dish is necessary for the slow-cooking of the bourguignon.


Super Tips: Ingredients! The quality of ingredients really counts in this dish, I used a good French wine and quality chuck beef, they go along way to creating the 'wow factor'.


Ingredients - serves four:


750gm (1.5 pound) chuck/stewing beef

350gm (0.7 pound) bacon

Olive oil

1 carrot

1 onion

Salt and pepper

2 tbs plain flour

1 bottle of good French Wine (you won't use all of it but you need enough to fill your dish, which will be different for everyone - and the leftover wine will be great to drink!)

1 litre beef stock

2 tbs tomato paste

2 cloves crushed garlic

1/2 teaspoon fresh thyme

1 bay leaf

12 shallots

3 tbs butter

500gm (1 pound) mushrooms

Herb bouquet - bundle together a few sprigs of parsley, 2-3 bay leafs and a few sprigs of time, bind them with cooking twine, I used a sprig of thyme to tie it all together.


Method:



1. To prepare the bacon, cut off any excess rind, saving the rind for later. Cut the bacon into strips. Simmer the bacon strips and rinds in a small pot with salted water for ten minutes. Remove bacon and rind from water and dry, leaving in a bowl for later.



2. Peel and roughly chop 2 thirds of the mushrooms, leave the last third aside for later. Peel and chop the carrot and onion.


3. Dry chuck beef in paper towels and leave aside for cooking later.


4. Preheat oven to 230 degrees Celsius/450 Fahrenheit.


5. Cook bacon strips with a tbs of olive oil in the casserole dish for 2-3 minutes on medium heat until browned slightly. Remove strips from dish.


6. Add some more olive oil and braise beef until nicely browned on all sides. Remove from pot, and add the two thirds mushrooms, carrot and onion, cooking until brown.


7. Add the bacon strips and beef back to the dish on top of the vegetables. Season with salt and pepper. Evenly spread the 2 tbs flour over the beef - this will produce a crust in the oven. Put the dish uncovered in the oven for 4 minutes. Take out and stir, then put back in the oven for another 4 minutes.



8. Add in wine and half the stock, enough so that it just barely covers the beef.









9. Add in tomato paste, crushed garlic,

bacon rinds and herbs (not the herb bouquet).










10. Cover casserole dish with a lid and put in the lower third of the oven for 2-3 hours or until beef is tender and falling apart.


In the meantime, prepare the shallots (leave 2 for later). Using a skillet with olive oil and butter, fry shallots in their skin, turning with tongs to brown as evenly as possible on all sides for about 10 minutes.








Add half of the remaining stock to the skillet along with the herb bouquet and simmer for 40 minutes, continuing to turn the shallots every few minutes for even cooking. The stock should evaporate and leave the onions beautifully tender. Set aside shallots in bowl for later.





11. Cook the remaining mushrooms and shallots (chopped) on the skillet with some olive oil until brown. Set aside for later.









When the meat is tender, remove the dish from the oven. Using a slotted spoon, scoop out all cooked meat, bacon

and vegetables and place in a bowl.





12. The empty casserole dish with its 'crust' and any juice are the focus of the next step. Add the remaining portion of stock to the pot and simmer on the stovetop for 5 minutes. This will infuse the flavours all together.





13. Take the casserole off the stovetop and now it's time to layer. Add the veggie, meat and bacon mix back into the pot and layer as desired. Then add the cooked mushrooms and shallots on top. Finally ad the whole shallots as the final layer of this amazing dish.







14. When serving, ensure everyone has at least 1-2 whole shallots and good serving of the bourguignon. Make sure to savour every bite of this famous an incredibly delicious dish!


Share your cooking!

Let us know how you went and send some photos of your creation to fans@filmandfoodpodcast.com or to our Facebook, Instagram or Twitter accounts! Happy Cooking!





























































2020 Film and Food Podcast