Oval Dutch Oven, 30 cm

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Boeuf Bourguignon

Boeuf Bourguignon

The Sunday stew that fills the house with something worth coming home to.

There is no recipe more at home in a cast iron cocotte than a boeuf bourguignon. Low, slow heat. Red wine. The smell that drifts through every room. This is the dish that made the round Dutch oven what it is, and the one that will make yours a fixture in your kitchen.

SERVES  6

PREP  30 minutes

COOK  3 hours

BEST IN  Marcalu Round Dutch Oven, 28cm

Ingredients

  • 1.5 kg beef chuck or brisket, cut into 5cm pieces

  • 200g lardons or thick-cut bacon, diced

  • 1 bottle good Burgundy or Côtes du Rhône

  • 500ml beef stock

  • 2 medium onions, roughly chopped

  • 3 carrots, cut into thick rounds

  • 4 garlic cloves, crushed

  • 2 tbsp tomato paste

  • 2 bay leaves, a sprig of thyme, flat-leaf parsley stalks

  • 300g small mushrooms, whole or halved

  • 20 small pearl onions or shallots, peeled

  • 2 tbsp plain flour

  • Olive oil, salt, black pepper

Method

  1. The day before (optional but worthwhile): place the beef in a bowl with the wine, garlic, herbs and a sliced carrot. Cover and refrigerate overnight. The wine will tenderise the meat and deepen the flavour.

  2. Remove the beef from the marinade (if using) and pat thoroughly dry with kitchen paper. Season generously with salt and pepper. Dry meat browns, wet meat steams.

  3. Heat your Marcalu Dutch oven over a medium-high heat with a little olive oil. Brown the beef in batches, do not crowd the pan. Each piece should be deeply coloured on all sides. Remove and set aside.

  4. In the same pot, fry the lardons until golden. Add the chopped onions and carrots and cook for 8–10 minutes until softened and beginning to colour.

  5. Stir in the tomato paste and flour. Cook for 2 minutes, stirring constantly.

  6. Pour in the wine (from the marinade if using, or fresh), scraping up any caramelised bits from the bottom. Add the stock, garlic, herbs and browned beef. The liquid should just cover the meat, add a little water if needed.

  7. Bring to a gentle simmer, then cover and transfer to an oven preheated to 160°C / 140°C fan. Cook for 2 hours 30 minutes.

  8. Meanwhile, fry the pearl onions in butter until golden. In the same pan, sauté the mushrooms with a little garlic and parsley. Set aside.

  9. After 2½ hours, check the beef, it should be yielding and tender. Add the pearl onions and mushrooms. Return to the oven uncovered for a further 20–30 minutes to reduce and concentrate the sauce.

  10. Taste and adjust seasoning. Rest for 10 minutes before serving.

Marcalu tip: Cast iron holds heat so well that the stew will continue to cook after leaving the oven. Pull it a touch earlier than you think, it will catch up.

Marcalu tip: Boeuf bourguignon is better the next day. Make it ahead, refrigerate overnight, and reheat gently on the hob. The flavours settle and deepen considerably.

Serve with

Buttered egg noodles, pommes purée, or a thick slice of country bread to pull through the sauce. A glass of the same wine you cooked with.