It’s a Boeuf Bourguignonne kind of day…


It’s a Boeuf Bourguignonne kind of day…

I will be honest I absolutely love food, but one of my rules in life is always to admit when I don’t know how to pronounce, spell or understand a word…so I confess although I eat Boeuf Bourguignonne at least once a month. I seldom write about it, because I have to get the damn dictionary out…

I would rename it, but I cannot think of a new name worthy of this dish. It seems too rich to call a casserole. But then maybe it’s just all the casseroles I have eaten have been poor, Beef in wine doesn’t do it justice either. And a delicious mouth watering confection of tender beef, melting shallots, savoury mushrooms and pancetta…well its just too damn long.

Either way, it is truly a dish for today. In fact make that tomorrow too. It just gets better day-by-day, and freezes beautifully. If you haven’t made this wonderful pot of deeply flavoursome heaven, give it a go. I promise its easy, its filling, even the kids eat it, and above all…It’s a show stopper.

Serve on a pillow of creamy mash or a hot baked potato 😀

Warmest Wishes Sky @

1kg braising steak, cubed
150g of diced pancetta or bacon
400 ml red white
150ml beef stock
12 shallots or baby onions
175g button mushrooms
2 cloves of garlic
1tsp mixed herbs
2 bay leaves
3 tbsp plain flour

Add a knob of butter to a hot pan and fry the pancetta or bacon until crisp
Remove with a slotted spoon.
Use the fat still in the pan and quickly fry the beef, just to brown the outside. (You may have to do this in 3 batches depending on how big your pan is)

Place all the beef and bacon back in the pan and add the garlic, herbs and flour, stir well. Add half the wine, bubble for a minute then transfer it all to an ovenproof dish.
Tip the rest of the wine in the pan and scrap up all the tasty bits that are still in the pan, then add this and the stock and bay leaves to your oven proof dish.

Give it a good stir and place in an oven for 2 ½ hours at 170c /gas 3

Whilst this is cooking melt some butter and oil in a pan and cook the onions for about 10 mins until golden, chuck in the mushrooms and maybe a bit more butter and cook for about 3 minutes more.

Once the casserole has been in the oven for the 2 ½ hours add the cooked mushrooms and onions, give it a good stir and cook for a further 30 mins.

Yum it is now ready..Serve sprinkled with chopped parsley if you are feeling fancy 😀

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About Sky Bendelow

Mother, blogger, writer, artist, food lover, cook, wine guzzler, educator, student, believer that everyone should have the chance to learn and discover their unique talents (preferably before they are 40, but I got there in the end.) - Never look down on someone unless you are helping them up.

One response »

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    is excellent blog. Aո eҳсellent read. I’ll definitеly be

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