Beef bourguignon

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Ingredients (for 6ppl):

Main Ingredients:

  • 1.2kg braising beef steak (good marbleing)
  • Seasoned flour
  • 1 large white onion
  • 4 carrots
  • 2 cloves of garlic
  • 1 bottle of wine (Pinot Noir - traditional Burgundy style)
  • 1 heaped tbsp tomato puree
  • 250ml beef stock
  • 2 large bay leaves
  • 3 bushy sprigs fresh thyme
  • 25g butter
  • 150g pancetta (2 small packs)
  • 450g pearl onions
  • 300g mushrooms
  • 1 heaped tbsp cornflour
  • Some parsley to serve

Goes Well With:

  • Mashed Potato
  • Seasonal Vegetables

Instructions

Prepare (1h):

  1. Dice steak in to 3cm cubes
  2. Season some flour in a bowl, dust steak pieces in flour and bash off eccess (10 mins)
  3. Oil pan and brown steak on all sides (15 mins)
  4. Meanwhile, peel and roughly chop carrots and onions in to large chunks and prepare hard herbs
  5. Take out the steak and turn heat off
  6. Add carrots and onions in and put on the lid (3 mins)
  7. Take the lid off, turn heat to low, stir and caramalise (15 mins)
  8. Once veggies start to caramalise, add crushed garlic and stir (1 min)
  9. Add tomato puree and roast off gently (1 min)
  10. Add hard herbs (thyme and bayleaf) and stir (1 min)
  11. Remove veggies and herbs to a bowl
  12. Add wine and reduce on high heat by half (10 min)
  13. Turn oven on to 150°
  14. Add veggies and meat back in
  15. Add beef stock and add cartouche

Cooking (2h):

  1. Cook in the oven (2h) - try 3h with lid on?
  2. Dice mushrooms
  3. 20 minutes before the end, get a pan hot, add some butter and brown the mushrooms (5 mins)
  4. Add the bacon/pancetta and stir (2 mins)
  5. Add the pearl onions and reduce heat (8 mins)
  6. Put vegetables in a bowl, take out the herbs from the stew and strain the stew so the sauce goes in the vegetable pan
  7. Reduce accordingly, adding some cornstarch slurry if needed
  8. Add the vegetables and stew back to the sauce and warm
  9. Serve with fresh parsley