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Boeuf Bourguignon Grande Vitesse

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is by no means authentic but is very quick and extremely tasty. I'm not sure if he was being nice, or just after something, but my husband thinks this version is better than Julia Child's classic recipe that our friends cooked for us once. A note about the wine. The best results I've had with this came from using much more full-bodied fruity wines than the traditional Burgundy Pinot Noir. In order to make this even quicker, I cook it in the pressure cooker, which means you can have a delicious beef stew on the table in 40 minutes flat from start to finish. For some reason, cooking meat in a pressure cooker also seems to make it deliciously soft and melt-in-the-mouth. The disadvantages of cooking this way is that the stew is very liquid and the carrots become a bit mushy and don't look very attractive. However, you can always disguise this with a sprinkling of parsley! Either way, it's even better made one or two days in advance of eating and re-heated later.

This is by no means authentic but is very quick and extremely tasty. I'm not sure if he was being nice, or just after something, but my husband thinks this version is better than Julia Child's classic recipe that our friends cooked for us once. A note about the wine. The best results I've had with this came from using much more full-bodied fruity wines than the traditional Burgundy Pinot Noir. In order to make this even quicker, I cook it in the pressure cooker, which means you can have a delicious beef stew on the table in 40 minutes flat from start to finish. For some reason, cooking meat in a pressure cooker also seems to make it deliciously soft and melt-in-the-mouth. The disadvantages of cooking this way is that the stew is very liquid and the carrots become a bit mushy and don't look very attractive. However, you can always disguise this with a sprinkling of parsley! Either way, it's even better made one or two days in advance of eating and re-heated later.

Ingredients

Serves: 4-6 with new potatoes

Metric Cups
  • 30 millilitres garlic infused olive oil
  • 150 grams bacon lardons (or pancetta cubes)
  • 1 kilogram stewing steak (cut into chunks)
  • 2 carrots (cut into sticks lengthways)
  • 200 grams mushrooms (cut into bite-sized chunks)
  • 100 grams baby onions (grilled, from a jar, the kind used in antipasti - not pickled onions)
  • 750 millilitres red wine (full bodied, fruity)
  • 250 millilitres beef stock
  • 3 bay leaves
  • salt (to taste)
  • pepper (to taste)
  • chopped fresh parsley (optional)
  • 1 fluid ounce garlic flavored oil
  • 5⅓ ounces bacon lardons (or pancetta cubes)
  • 2⅕ pounds beef stew meat (cut into chunks)
  • 2 carrots (cut into sticks lengthways)
  • 7 ounces mushrooms (cut into bite-sized chunks)
  • 3½ ounces baby onions (grilled, from a jar, the kind used in antipasti - not pickled onions)
  • 26 fluid ounce red wine (full bodied, fruity)
  • 9 fluid ounce beef broth
  • 3 bay leaves
  • salt (to taste)
  • pepper (to taste)
  • chopped fresh parsley (optional)

Method

Boeuf Bourguignon Grande Vitesse is a community recipe submitted by Kuchen and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  1. Preheat the oven to 180 degrees.

  2. In a large casserole, fry the bacon in the oil until crisp.

  3. Add the rest of the ingredients and bring to the boil.

  4. Cover and transfer to the oven and cook for 2-2 1/2 hours until the beef is tender.

  5. Check for seasoning and sprinkle with parsley, if using.

  1. Preheat the oven to 180 degrees.

  2. In a large casserole, fry the bacon in the oil until crisp.

  3. Add the rest of the ingredients and bring to the boil.

  4. Cover and transfer to the oven and cook for 2-2 1/2 hours until the beef is tender.

  5. Check for seasoning and sprinkle with parsley, if using.

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