Boeuf Bourguignon

With the arrival of autumn comes the season for braised dishes. Here we have a recipe for an absolute classic.

Ingredients for 4 people

• 1kg beef (preferably from the shoulder)
• 100g onions
• 400ml red wine (preferably a nice Burgundy, alternatively a Pinot Noir from the Bündner Herrschaft)
• 2cl cognac
• 450g mushrooms
• 5 tsp Boeuf Bourguignon spice mix
• sea ​​salt
• pepper
• 2 tablespoons oil
• 60g butter
• 25g flour
• 300 ml beef stock

Cut the beef into large cubes. Cut the onion into slices. Put both in a bowl, add the red wine and cognac and leave covered in the fridge for at least 4 hours.

Then remove the meat and strain the marinade through a sieve and keep it. Clean and remove the stems from the mushrooms, quarter the heads. Season the meat with salt and pepper. Heat the oil and 40g butter in a casserole dish, fry the meat well and then remove and set aside.

Now make a roux. To do this, stir the flour into the hot fat until it turns a light color, then pour in the marinade and beef stock and bring to the boil.

Add the meat and the Bouf Bourguignon spice mix to the liquid in the pot. Put a lid on the casserole and then leave it uncovered in a preheated oven at 180° for about 2 hours.

In the meantime, cut the bacon into strips and peel the pearl onions. First fry the bacon in the remaining butter, then add the pearl onions and finally fry the mushrooms.

After two hours, add the onion, mushroom and bacon mixture to the pot and let it simmer for another 30 minutes.

Ready to serve, goes perfectly with mashed potatoes or polenta.

Johannes from the Great Taste Team wishes you good luck and lots of enjoyment!