Food & dining

sunday supper

French classics: beef Burgundy, then eggs in red wine sauce

Karoline Boehm Goodnick for The Boston Globe

The classic, timeless French dish of beef Bourguignon, beef simmered in red wine, is a welcome supper in fall. In this version, dried porcini flavor the wine-based sauce, while roasted button mushrooms and shallots, added at the end of simmering, guarantee that the meaty stew has lots of texture and bite. Cooking times are long, but active prep time is minimal. You will need two bottles of wine for the dish. Choose an inexpensive red for cooking, get a real Burgundy for serving.

Oeufs en meurette is another old-school French specialty of eggs poached in red wine. Traditional recipes suggest that you cook the eggs directly in the wine and then create a sauce once the eggs are removed. Here, we begin with sauce from the beef Bourguignon and poach the eggs in water, then combine the two. Poaching eggs at the last minute can be tricky; use scissors to snip off any “tails” that the whites make during cooking. Golden slices of crusty bread sit on the bottom of each dish. Add a vinegary salad of frisee lettuce or arugula, and of course, more wine.

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(For beef stew, poached eggs)

4 ounces slab bacon

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2 pounds beef chuck

8 eggs

3 tablespoons butter

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2 onions

1½ pounds button mushrooms

3 large shallots

2 cloves garlic

4 stems fresh thyme

¼ bunch fresh parsley

1 bunch watercress

4 slices country bread

Salt and pepper

4 tablespoons flour

2 tablespoons canola oil

1 tablespoon olive oil

1 tablespoon distilled white vinegar

1 tablespoon tomato paste

¼ cup dried porcini

1 bay leaf

½ cup brandy

1 bottle dry red wine

3 cups beef stock

8 ounces egg noodles 

Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com
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