Boeuf Bourguignon with white wine and beef cheeks, a thoroughly satisfying slow-cooked stew, full of flavour and with the most wonderfully tender meat.
Beef cheeks are remarkably cheap to buy, and don’t be put off by their appearance and texture, – given plenty of time in a good white wine and some stock they turn butter-soft and taste heavenly.
We brought home 2 packs of beef cheeks the last time we were on Fanø, – cheeks from organic Black Angus cattle that had grazed on the island, and what flavour. If you can’t get hold of beef cheeks, chuck steak (braising steak) works too, but I would really recommend trying it with beef cheeks.
I made this stew the other day when my parents and my mother-in-law came to visit, and there was hardly a dry eye at the table, – it tasted absolutely wonderful.
The dish is very easy to make; once all the prep of chopping, cutting up the meat and so on is done, it more or less looks after itself for the next 4 hours or so.
Serve it with a good mashed potato or root vegetable mash and a freshly made cucumber salad.
en fantastisk velsmagende ret, mørt , bare mums
Hej Jørn
Tusind tak for de søde ord, hvor er det dejligt at høre 🙂
Warm wishes, Dianna
Der ligger flere opskrifter på Boeuf Bourguignon på jeres side her – en med hvidvin og en med rødvin……
Hvad anbefaler i ? Rød eller hvidvin…..?
Hej Marianne
Den røde er “den klassiske” version og den de fleste forbinder med en Bourguignon:)
Den hvide er lettere i smagen:)
Warm wishes, Dianna