My audio homage to the late great Keith Floyd – who transformed food TV forever.
To prepare this dish you will need:
- Stewing beef cubed – 450 g / 1 lb
- Red wine – 1 bottle – preferably Bourgogne or other Pinot Noir
- Shallots – 500 g – quartered
- Carrots – 4 – sliced in rounds
- Garlic – 3 cloves to taste
- Bay Leaf – 1
- Thyme – a sprig or pinch
- Salt and Pepper to taste
Cooking time:
Best cooked in a cast iron casserole
3-4 hours in a slow oven or on slow burner
( On Barge Beatrix we cook on top of the Kabola heating stove )
Serve with:
Creamy mashed potatoes and steamed buttered spinach
Nomad Si 
One reply on “Boeuf Bourguignon”
I just did this one. Will have to compare
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