Irish Boeuf Bourguignon. New Music From The Rebel Light.

Irish Boeuf Bourguignon


Okay, calling this recipe Irish Boeuf Bourguignon is a bit of a lie, but not really since it did come from an Irish cookbook.

Here is the fabulous Darina Allen’s take on classic Boeuf Bourguignon. It is a rich, complex flavored stew and very similar to Julia Child’s incredible version.

Alan, from the band The Rebel Light, wanted to hear my take on a good beef stew. I say this one is a winner.

Irish Boeuf Bourguignon
Irish Boeuf Bourguignon


6 ounces (175g) streaky bacon, cut into 1cm (1/2 inch) cubes
1 tablespoon olive oil
3 lbs (1.3kg) lean stewing beef, cut into 2-inch (5cm) cubes
1 carrot, sliced
1 onion, sliced
2 Tbs brandy
425-600ml red wine (full bodied such as Bordeaux, Burgundy or Chianti)
300-425ml beef stock
1 tablespoon tomato paste
2 garlic cloves, mashed (you may choose to add more)
1 sprig thyme
1 bay leaf
3 cloves garlic
Roux (recipe follows)
24 pearl onions
450g (1 lb) button mushrooms, quartered
2 Tbs parsley, chopped


1. Pre-heat the oven to 325°F/170℃.

2. In a skillet, sauté the bacon in olive oil until crisp. Use a slotted spoon to transfer to a large oven proof casserole

3. Dry off the pieces of beef and sauté them, a few pieces at a time in the hot oil/bacon fat until browned on all sides. Place in the casserole with the bacon.

4. In the same oil/fat, sauté the onion and the carrot until softened. Add to casserole.

5. Pour off the fat. Add brandy to the skillet and flame it. Deglaze the pan with the wine, scraping up any bits at the base of the skillet. Bring to the boil and pour over casserole contents. (For extra tender beef, let the casserole cool and marinate overnight in the refrigerator.)

6. Bring the casserole to a boil, add enough stock to cover the meat, the tomato paste, thyme, bay leaf and whole cloves of garlic. Season with salt and pepper.

7. Return to the boil, cover and place in the oven.

8. Bake for 1 1/2 to 2 1/2 hours, or until the meat is very tender.

9. Meanwhile, simmer onions in a covered pot with about 1cm (1/2 inch) of water for 30 minutes, or until tender.

10. Cook the mushrooms with a small amount of olive oil in a hot skillet. Season with salt and pepper.

11. When the meat is done, pour everything into a strainer placed over a saucepan (I don’t do this as I like the carrots and herbs in the finished stew).

12. Return the meat to the casserole with the onions and mushrooms.

13. Remove any fat from liquid and reserve 600ml (i pint) of this sauce. Taste and correct seasoning. Reheat and add roux to thicken to desired consistency. Pour over the meat and vegetables in the casserole. Return to the boil and simmer for a few minutes until heated through.

14. Sprinkle with parsley and serve.

Serves 6

Recipe from Darina Allen’s Ballymaloe Cooking School Cookbook



4 tablespoons of butter
6 tablespoons flour


1. Heat butter over medium high heat.

2. Add flour all at once whisking constantly. When mixture thins and starts to bubble, reduce heat to low. Cook, whisking occasionally, for 2 minutes more.

Makes enough to thicken 1 pint of liquid

Irish Boeuf Bourguignon

Los Angeles based band The Rebel Light put out their debut EP back in November. A real DIY project, the bathroom and a wood shed were makeshift recording studios.

You’d never guess that such lush sound came from such humble locations. Kind of anthemic, heavy on the west coast feel, cool lyrics, and those cracking vocals. I especially like the combination of full rock out to wistful ballad.

Have a look at the video for Goodbye Serenade. How adorable are these guys?

Check out The Rebel Light on the band’s Website, where you can get their EP for free. (Also available on Bandcamp.)


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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