Which wine is best to make Boeuf Bourguignon?

A traditional Boeuf Bourguignon comes from Burgundy and is cooked with wine from that region - in other words a Pinot Noir. I've tried plenty of other red wines over the years, but have come to realise that wines made with this grape tend to have the right levels of acidity which enhance and uplift the flavours of the meat. But even I would not consider it reasonable to pour an expensive bottle of Premier Cru over my beef.

I've had perfectly good results with cheaper Pinot Noir and not necessarily from Burgundy - as long as they are neither too tannic, nor too acidic as these will impact the finished result. The wine should not overpower the flavours of the meat.

Why cook with wine?

Wine serves several purposes when cooked with protein - partly in breaking down muscle tissue - more relevant when cooking red meat - but also in releasing flavour molecules. Because of the natural acidity in wine, it also helps in balancing the richness of meat and fats to create a smooth, luxurious, depth of flavour.

What to drink with Boeuf Bourguignon

Preferably the same wine you used to cook it - but if this isn't available, go for a wine that is in the same vein, but better! The top suggestion would, of course, be a good bottle of Burgundy. I would not recommend drinking white wine with a dish like this as the flavour profiles would end up in a battle on your tongue - doing neither justice.

Which beef is best for Boeuf Bourguignon

Whichever cut you go for, it is the quality of the beef that will make the biggest difference to the end result, and I'd always recommend buying it from a good local butcher if your budget allows. You want to use a cheaper cut from a good, grass-fed animal, that is full of flavour and won't dry out during the long, slow cooking process. My favourite is shin but I've had good results (if different) with a little short rib in the mix. If you want to add a small veal bone into the casserole for extra umami then be my guest. It will enhance the texture and flavours of the whole dish.

Mary's recipe

Ingredients

Serves 4-6

For the marinade

• Half a bottle of red wine - preferably Pinot Noir
• 6 black peppercorns
• 1 bay leaf
• A few sprigs of fresh thyme
• 2 cloves of garlic, crushed

For the Boeuf Bourgignon

• 1kg beef shin (off the bone) cut into large cubes - otherwise any braising or chuck steak.
• 1 small veal or marrow bone (optional)
• 250g smoked or unsmoked chunky lardons, streaky bacon or pancetta - cut into cubes of small slices.
• 1 bottle passably good Burgundy (or any Pinot Noir - half to be used in the marinade, so only half for the actual casserole)
• 125g shallots, sliced
• 2 carrots peeled and sliced or cubed
• 150 grams small baby onions
• 1 fat garlic clove crushed or finely chopped
• 500g mushrooms - don't cut them too small as they will shrink a lot during cooking.
• 2 tablespoons groundnut oil
• 1 tbs plain white flour
• 2 tablespoons Port or Brandy
• 500ml veal stock (easy to buy now from most supermarkets and butchers - otherwise use beef stock of any kind.
• A quirt of tomato puree
• A couple of sprigs of fresh Thyme
• A bay leaf
• 15g butter

Method 1 (If you have the time and organisational skills.)

Marinate the beef in a large bowl with red wine, thyme, bay leaves, peppercorns, and 2 garlic cloves (roughly chopped). Cover and refrigerate overnight. When you are ready to cook the casserole, remove the meat and discard the wine and aromatics. Pat the meat dry before progressing to Step 2 below.

If you are short of time and organisational skills - head straight to Method 2 below

1. Heat the groundnut oil in a wide pan, and fry the meat over a medium heat in batches (not over-filling the pan) till it is lightly browned on each side. Remove to one side.
2. In the same pan, fry the lardons or bacon until crispy but not burnt and put on one side with the beef.
3. In the same pan, fry the baby onions till golden on all sides and reserve till nearer the end of cooking as they will disappear if you put them in the casserole too early.
4. In the same pan, adding a little more oil if necessary, fry the shallots and the garlic clove to soften (but not change colour). Add the carrots and cook for a further couple of minutes. Remove and set aside.
5. In the same pan, toss around the mushrooms for a few minutes until lightly cooked - and set aside.
6. Stir 1 tbsp flour into the pan juices and cook for 2–3 minutes on low heat, stirring constantly. Add a slug of brandy or port, and continue stirring till combined in a paste. If it's too thick and sticking to the pan, add a slug of wine and continue to stir.
7. In a jug, mix 300ml beef stock, half a bottle of wine, and a squirt of tomato paste. Gradually stir into the pan to create a smooth sauce.
8. Combine beef, lardons, mushrooms, carrots and shallots into the sauce along with sprigs of fresh thyme, and bay leaves in a casserole dish. Pour over the sauce.
9. Add the veal or marrow bone if using.
10. Bring to just below boiling then turn the heat right down and simmer for around 2 hours. taste for seasoning and add a little salt and pepper if needed.
11. Add the reserved baby onions and continue to cook for about another hour.
12. For a glossy sauce, stir in the 15g of butter just before serving.

What to serve with Boeuf Bourguignon

Mashed potatoes, lightly buttered taglietelle or gratin Dauphinois all make excellent accompaniments, along with some green vegetables. Oh... and a glass of Pinot Noir!

Bon appetit!