One of those dishes with many recipe variations. I mostly followed Felicity Cloake’s distilled recipe.
The dish is most likely named after the method of cooking – braising in red wine (and garnished with button mushrooms and pearl onions) rather than because of Burgundian origins. I served it with mashed potatoes enhanced with the last of our Moutarde de Bourgogne from Faillot in Beaune which we brought back at Easter. We stayed in the Côte d’Or and we expected to eat this iconic adopted dish at least once during our visit. We struggled to find it, although we did have a remarkable “Irish Stew” at La Causerie des Mondes in Dijon which bore a striking resemblance. Certainly not like any Irish Stew I have tried.
For my attempt at Boeuf à la Bourguignonne I used the cheapest French Pinot Noir I could find in Waitrose. Three hours of cooking – et voilà!
