The rich, comforting aroma of a beef stew simmering in the oven is a hallmark of British winter. But according to a French culinary expert, there is one simple secret to elevating this classic dish from homely to extraordinary.
The Secret Weapon in Your Stew
French chef Joel Mielle, from the popular Recipe30 food blog, asserts that the entire character of a renowned beef stew hinges on a single, crucial component. He passionately advocates for using a 'good red wine' as the foundation of the dish.
Mielle, an authority on French cuisine, describes this slow-cooked casserole, gently braised in red wine, as 'arguably one of the most delicious beef dishes in existence'. His professional advice is to never compromise on the wine's quality, insisting you should use a bottle you would happily drink yourself.
Choosing the Right Red Wine
For an authentic and flavourful result, Chef Mielle has specific recommendations. He suggests opting for a French Burgundy (Bourgogne) or any other full-flavoured, aromatic red variety. Ideal choices include Pinot Noir or Cabernet Sauvignon.
The logic is simple: a superior wine reduces into a more complex and rich sauce, deeply infusing the beef during the long cooking process. This isn't the time for a cooking wine you wouldn't drink; the quality directly translates to the final taste.
Crafting the Perfect Beef Bourguignon
Here is a breakdown of the method, inspired by Chef Mielle's guidance, to create this culinary masterpiece at home.
Ingredients:
- 1kg good quality stewing beef (rump or chuck)
- 120g smoky bacon
- 1 large onion
- 2 bay leaves
- 1 piece of celery
- 5-6 sprigs of thyme
- Small handful of fresh Italian parsley
- 1 bottle of red wine (French Bourgogne or Pinot Noir)
- 2 cups beef stock
- 2 crushed garlic cloves
- 2 tbsp tomato paste
- 12 baby carrots
- 150g small shallots
- 150g white button mushrooms
- 100g butter
- 2 tbsp plain flour
- Cooking oil, salt, and pepper
Method:
Begin by cutting the beef into large chunks and seasoning lightly. Thinly slice the onion. In a hot frying pan with oil, brown the meat in batches until each piece has a deep, rich colour. This step is essential for building flavour.
Coarsely dice the onion and cook in the same pan until caramelised. To build a classic French flavour base, create a 'Bouquet Garni' by tucking the bay leaves, parsley, and thyme into the curve of the celery stick and securing it with kitchen twine.
Now for the signature step: deglaze the pan of caramelised onions with the entire bottle of good red wine. Bring it to a simmer and, with extreme caution, you can flambé the wine to burn off the alcohol. If you are unsure, simply simmer for a few minutes.
Transfer the meat, its juices, the wine and onion mixture, beef stock, garlic, tomato paste, and the bouquet garni to a lidded stewing pot (like a Dutch oven). Season with salt and pepper, add the chopped carrots, and bring to a gentle simmer. Cover and cook in a preheated oven at 140C/120C Fan/Gas Mark 1 for two-and-a-half hours.
While the stew cooks, prepare the garnish. Slice the bacon, peel the shallots, and halve or quarter the mushrooms. Melt butter in a pan and gently fry the shallots and bacon until lightly caramelised. Add the mushrooms, cook for two minutes, then sprinkle with flour and mix for 30 seconds.
After the stew has been cooking for one hour, remove it from the oven and stir in the mushroom, shallot, and bacon mixture. Return it to the oven, uncovered, for the remaining cooking time. Once done, you can reduce the leftover sauce on the hob until it thickens slightly before serving.
By following this method and, most importantly, using a quality bottle of red wine, you can create a beef stew that is profoundly richer and more delicious, worthy of any French bistro.
