Guy's Short Rib Boeuf Bourguignon

Each winter my husband spends a day making a hearty and delicious Boeuf Bourguignon. Although he has used many recipes over the years, he firmly believes beef short ribs are the key to making the most succulent Bourguignon. Lusciously moist and exquisitely melt-in-your mouth tender, short ribs are the absolute best cut of beef for slow cooking. The quality of the wine in this wine-centric stew is also important as it truly impacts the flavour of the dish. Darina Allen's Boeuf Bourguignon recipe from her celebrated Ballymaloe Cooking School Cookbook is simply outstanding, and was the recipe my husband used for this season's beef stew. Chef Allen includes an interesting tip in her recipe using dried orange peel to enhance flavour that my husband used in his Bourguignon, that she says "is often added to stews in France". As with many great recipes, the devil is in the details, and my husband's version of Darina's Boeuf Bourguignon recipe wasn't just devilishly good, it was heavenly.

My treasured copy of Darina Allen's Ballymaloe Cooking School Cookbook

My husband prefers to use beef short ribs as he feels it produces a more succulent Beef Bourguignon

The beef is sautéed in oil until brown on all sides for optimum flavour

Chopped carrot, onion, seared beef and bacon are brought a boil with red wine

Bottle of Pinot Noir used for the Beef Bourguignon 

Peeled orange left to dry for a day

Cooked for 4 hours with beef stock, tomato paste, dried orange peel, bay leaf, thyme and garlic with blanched pearl onions and mushrooms

Boeuf Bourguignon
Serves 6
Recipe adapted from Darina Allen’s Ballymaloe Cooking School Cookbook

6 oz streaky bacon in one piece (Guy usually uses peameal or pancetta bacon)
1 1/2 – 2 1/2 tbsp olive oil
3 lb beef short ribs cut into 2-inch cubes
1 carrot, sliced
1 onion, sliced
1 750 ml bottle of Pinot Noir 
2 cups home-made brown beef stock
1 tbsp tomato paste
2-inch piece of dried orange peel
1 bay leaf
1 sprig of thyme
2–3 cloves garlic
salt and freshly ground pepper
18–24 pearl onions, depending on size
1 lb fresh mushrooms, cut in quarters
chopped parsley

Roux:
4 tbsp of butter
6 tbsp flour


Remove the rind from the bacon and cut into 2-inch cubes. Blanch and refresh if salty. Dry well on kitchen paper. Heat 1–2 tablespoons of olive oil in a frying pan, sauté the bacon until crisp and golden, and transfer it to a casserole. Turn up the heat so that the oil and bacon fat is almost smoking. Dry off the beef. Sauté it, a few pieces at a time, until nicely browned on all sides, and add to the casserole with the bacon. Toss the sliced carrot and onion in the remaining fat and add these too. If there is any fat left on the pan at this stage pour it off, then de-glaze the pan with the wine, scraping the little bits of sediment on the pan until they dissolve. Bring to the boil and pour over the beef.

The casserole may be prepared ahead to this point. Allow it to get cold, cover and refrigerate overnight, or at least for a few hours. The wine will have a tenderizing effect on the meat, and the other ingredients will add extra flavour as the meat marinades.

Bring the casserole to the boil, add enough stock to cover the meat, add in the tomato paste, dried orange peel, bay leaf, thyme and the whole cloves of garlic. Season with salt and freshly ground pepper. Bring to the boil, cover and simmer very gently either on top of the stove or in a low oven, 325°F for 2–3 hours (or even more), depending on the cut of meat used. The meat should not fall apart, but it should be tender enough to eat without too much chewing.

Meanwhile cook the small onions and mushrooms. Peel the onions. This task is made easier if you drop them in boiling water for 1 minute and then run them under the cold tap. ‘Top and tail’ them and then slip off the skins. Simmer gently in a covered casserole with about 1/2-inch of water or beef stock – they will take about 30–35 minutes depending on size. A knife should pierce them easily.

Toss the quartered mushrooms a few at a time in a little olive oil in a hot pan. Season with salt and freshly ground pepper. Meanwhile, make the roux, if using. Heat the butter over medium high heat. Add the flour all at once whisking constantly. When the mixture thins and starts to bubble, reduce the heat to low. Cook, whisking occasionally, for 2 minutes more. This recipe makes enough to thicken 1 pint of liquid. 

When the meat is tender, pour the contents of the casserole into a strainer placed over a saucepan. Discard the herbs, sliced carrot and onion and orange peel. Return the meat to the casserole with the onions and mushrooms. Remove the fat from the liquid. There should be about 2 1/2 cups of sauce. Taste, bring back to the boil and simmer. If the sauce is too thin or too weak, reduce for a few minutes, otherwise thicken slightly by whisking in a little roux. Pour over the meat, mushrooms and onions, bring back to the boil, simmer for a few minutes until heated through, and correct seasoning if necessary. Sprinkle with chopped parsley and serve.

Note: Boeuf Bourguignon may be made a few days ahead and, within reason, the flavour even improves with keeping.