Boeuf Bourgignon RecipeOrigin: France Period: Traditional |
IngredientsThis classic French stew of beef and mushrooms with shallots in red wine is a true classic and a must in any cook's repertoire and it's a pleasure to be finally bringing this recipe to you.
900g braising steak, sliced into 5cm cubes 
Boeuf Bourgignon Preparation:Method:Add 1 1/4 tbsp of the oil to a flame-proof casserole and heat until sizzling. Add the beef, just a few pieces at a time and fry until a rich brown all over then remove with a slotted spoon and set aside as you fry the next batch. When all the meat has been fried add the sliced onion and celery to the casserole and fry for about 6 minutes, or until lightly golden brown. Return the meat to the casserole at this point and sprinkle the flour over the top, stirring until it has all been mixed with the pan juices. Gradually pour in the red wine, stirring constantly, until the mixture is smooth then add the garlic and herbs. Season to taste then bring the mixture to a simmer. Secure the lid and cook very gently for about 2 hours. At this point add the remaining oil to a frying pan and use to fry the shallots and bacon for about 8 minutes, stirring frequently, or until lightly coloured. Add the mushrooms and fry for 2 minutes more then transfer the contents of the pan to the casserole and stir to combine. Cook for a further hour then remove the bundle of parsley, thyme and bayleaf. Garnish with the chopped parsley and serve straight from the casserole dish, accompanied by boiled potatoes and a green salad. |
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