Boeuf bourguignon blanc

Boeuf bourguignon is a classic French braised beef dish and Adam's version flips the original on its head by replacing the red wine with white, for a more delicate, but delicious alternative.

• serves

  6

• prep

  30 minutes

• cook

  1:30 hour

• difficulty

  Easy

Stream free On Demand

Bon Appetit

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 1.5 kg chuck steak, cut into 5 cm chunks
• ½ cup plain flour
• Salt and black pepper
• 1 tbsp canola oil
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 1 onion, finely chopped
• 4 garlic cloves, bruised
• 2 cups (500 ml) white wine
• 2 cups (500 ml) chicken stock
• 8 thyme sprigs
• 2 bay leaves
• ¼ cup flat-leaf parsley (leaves and stalks separated)
• 8 pearl onions, peeled
• 200 g speck, cut into lardons
• 400 g button mushrooms, thickly sliced

Instructions

1. Preheat the oven to 140˚C (standard). In a large bowl, combine the chuck steak pieces and flour with a generous pinch of salt and pepper. Toss well to coat.
   
2. Heat the oil in a large, heavy-based saucepan (with a lid) over medium heat. Once hot, sear the beef on all sides until well-browned, then remove to a plate.
   
3. Return the pan to the heat with the carrots, celery, onion and garlic and cook, stirring occasionally for 10 minutes, scraping up the browned bits from the base of the pan. Add the wine to the saucepan and bring to a simmer. Cook for 5 minutes, then return the beef to the pan.
   
4. Use kitchen string to tie the thyme, bay leaves and parsley stalks (save the leaves to garnish!) together to form a bouquet garni and add to the pan with the chicken stock. Bring to a simmer, cover and bake for 90 minutes, or until the beef is tender. 30 minutes before the cook time has elapsed, stir the pearl onions through the stew.
   
5. While the beef is cooking, microwave the mushrooms for 5 minutes on high power (reserve any liquid that releases from the mushrooms for later!). Heat a large frying pan over medium heat and pan-fry the speck until browned. Remove to a plate, then return the pan to heat and add the mushrooms. Cook, stirring, for 5 minutes, until well-browned.
   
6. Remove the boeuf bourguignon blanc from the oven and stir through the mushrooms, speck and any reserved mushroom liquid through the stew. Finely chop the parsley leaves, stir through the boeuf bourguignon blanc and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Bon Appetit

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G