Burgundy Beef RecipeOrigin: France Period: Traditional |
Ingredients:
1.75g braising steak cut into generous chunks 
Burgundy Beef Preparation:Method:Combine half the butter and half the oil in a large frying pan. When the mixture is bubbling fry the beef in batches for about 4 minutes each time until well browned (add about a handful of the beef at a time and when done transfer with a slotted spoon to a heat-proof casserole dish. Add more oil and butter, as necessary. Add the remaining oil to the pan and use to fry the onion gently until softened and just beginning to brown (about 5 minutes). Add the garlic and bacon and fry for a further 2 minutes before stirring-in the flour to form a roux and cooking for 1 minute. Gradually add the wine, stirring all the while to form a smooth sauce. Bring the mixture almost to the boil, stirring frequently. Add the anchovy fillets then pour into the casserole along with the meat. Cover with a lid and transfer to an oven pre-heated to 180°C and cook for about 90 minutes, or until the meat is tender. About 15 minutes before the stew is ready add the remaining butter to a pan and use to fry the mushrooms until softened and golden brown. Add the contents of the pan to the casserole along with the chopped parsley. Season to taste and cook for a further 10 minutes. Serve with garlicky mashed potatoes and garnish with parsley. |
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