Beef Bourguignon
This is a world-famous traditional French dish from the Burgundy region. However, we don’t recommend that you cook with fine red Burgundy wine. That should be going straight down the chef’s throat while the cooking is done with a lesser wine! From The Livery Kitchen Cookbook.
Ingredients Serves 4
1.2kg Braising Steak
Sea Salt and freshly ground Black Pepper
2 tablespoons Plain Flour
4–5 tablespoons Vegetable Oil
150g smoked bacon, cut into 2cm pieces
1 large Onion, finely chopped
1 Carrot, finely diced
2 cloves Garlic, crushed
500ml Red Wine
1 cube Beef Stock, mixed with 250ml boiling water
3 tablespoons Tomato Purée
2 Bay Leaves
3 large sprigs Thyme
300g Pearl Onions
25g Butter
300g Button Mushrooms
Fresh Parsley
Method
• Cut the braising steak into 4–5cm pieces. Trim off any hard fat or sinew, season with salt and pepper then coat in plain flour.
• Heat two tablespoons of the oil in a large frying pan over a high heat. Fry the beef until browned on all sides, transfer the meat to a large ovenproof casserole dish.
• Put a little more oil into the frying pan and fry the bacon, then add the chopped onion and carrot. Cook until lightly browned and softened. Stir in the garlic and cook for 1 minute more.
• Now place the casserole dish directly onto the hob on a moderate heat.
• Spoon the onion mixture onto the meat and pour over the wine, beef stock, tomato purée, bay leaves and thyme. Stir and bring to a simmer.
• Cover the casserole with a lid and transfer to a preheated oven at 180°C. Cook for 1 1⁄2 hours.
• While the beef is cooking, pour boiling water over the pearl onions, leave for five minutes, then drain and peel off the skins with a small knife.
• Melt the butter in a pan over a moderate heat. Cook the onions for about 5 minutes until golden, add the mushrooms and cook for another 2 minutes.
• Remove the casserole from the oven and stir in the onions and mushrooms. Return to the oven and cook for 45 minutes more. The beef should be completely tender.
• Sprinkle the casserole with chopped parsley and serve with buttery creamed potatoes.