for Beef Bourguignon
recipe and method
4- 6 people
1kg of chuck steak cut into small pieces
2 tablespoons of oil
15/20 pickling onions or shallots
2 cloves of garlic crushed or finely chopped
3 teaspoons plain flour
400 Mls of a good robust red wine
( remember if you wouldn't drink it don't cook with it)
500mls of good quality beef stock
1 bouquet garni.
(Bay leaf, thyme,parsley, stick of celery tied up with kitchen string)
Salt and pepper 100gms diced smoked bacon
( collar end or streaky, as you need a little fat)
250gms button mushrooms
marinade your beef in the red wine. Over night is best, but you
can get away with a couple of hours
* Remove the beef from the bowl with a slotted spoon! and pat it
dry with kitchen towel.
* Place the oil in a pan and allow to heat, add the beef and brown
all over in small batches.
If you over crowd the pan the temperature will drop and the
meat will begin to stew and not brown. This process called caramelisation
is very important as it adds a lot of flavour.
* Once you have browned all the meat, place it in a casserole dish.
Cover it with the left over wine from the marinating. Add your stock.
There should be enough liquid to cover the meat. Add some of the
salt and pepper. Seasoning is a matter of personal taste, and you
add some more , but can never remove it!!!!
* Place in a preheated oven 160 deg fan, and allow to gently simmer
for three hours.
* While the beef is in the oven,add the remaining oil to a pan and
add in the chopped smoked bacon. You need a medium heat for this.
Once the bacon is almost browned,add the chopped garlic and the
Continue to cook until there is a golden colour on the shallots
and all the flavours have come together. Remove from the pan and
set aside until later.
* In the same pan, add half the butter and fry off the button mushrooms.
Again you are only looking for colour, the mushrooms will be added
to the beef later and will continue to cook.
* After two and a half hours add the bacon, mushrooms and onions
to the beef. Stir and place back in the oven. Continue to cook for
another half hour or until the meat is nice and tender. Don't worry
about following the
timings exactly, they are a guide to help you not a rule book!!!
* Once the meat is tender remove the Bourguignonne from the oven
and taste. At this stage I usually add some more seasoning, and
a spoon of redcurrant jelly. ( The jelly, adds a sweetness, as sometimes
the red wine can be a little bitter. )
* The final stage is to thicken the sauce. You don't have to do
this, but it is nicer when serving.
* Mix the flour and butter together and very slowly crumble in small
pieces into the beef.
Alternatively, mix three teaspoons of cornflower with cold water
and add to the beef. Then stir into the Bourguignonne. Allow to
simmer gently on the hob until thickened.
cooked this dish for many years, I think the best way to serve
it is with creamy mashed potato. Finely chop some fresh flat
leaf parsley over the beef, bring to the table and serve.
A good red wine to finish and some crusty read to mop up the
remaining juices and your guests will be very happy. This
is a simple dish, but if you take the time and do the little
extras, it can raise a simple stew, into a stunning supper
or dinner party dish. enjoy!!!