Tried & Tested: Beef Bourguignon with Henri Delagrange Hautes-Cotes de Beaune

The recipe:

I looked at recipes from Larousse Gastronomique, James Martin, Delia Smith and Anthony Bourdain for this recipe – all classics in their own right. The addition of the carrots came from Bourdain as I fancied something to counteract the rich, beefy stew. The can of beef consommé happened to be in the cupboard and I thought it would be a nice addition, especially as I was lacking any decent beef stock, which the recipes required. Careful when you flambé the beef – watch your eyebrows!

The wine:

Burgundy’s regional beef dish surely needs a red Burgundy and you can pick and choose depending on your preference. This youthful 2014 Pinot Noir from Henri Delagrange  was positively brimming with cherry and strawberry aromas, the fresh, zingy acidity cutting through the rich meaty sauce while complementing the sweet, melting carrots. Equally you could choose something with a bit of age and some oak as this would work well against the rich sauce too. Of course, the older, more complex styles will set you back a few more quid, so I’ll leave that decision to you...

Method:

Cook the pancetta until golden then add the floured beef in batches to brown. Add sliced onion, chopped shallots and garlic and soften.

Add the brandy and light with match, leaving the flames to do their work until they die down. Add the wine, a can of beef consommé or stock and the bouquet garni - plus the sliced carrots. Bring to a simmer and cover for 2 hrs.

20 mins before end, add the sautéed baby onions.

Before serving, drain off the liquid and reduce slightly, then add a teaspoon of beurre manié (a mix of flour and butter in equal parts) to give gloss and to thicken.

Return meat and veggies to sauce, add parsley and serve with jersey royals or mashed potatoes.

By Chris Penwarden