Ingredients: |
Ingredients: 1½ kg (3lb,5oz) beef blade or chuck steak
750ml (3 cups) red wine (preferably Burgundy)
3 garlic cloves, crushed
bouquet garni
70g (2½ oz) butter
1 onion, chopped
1 carrot chopped
2 tbsp plain (all purpose flour)
200g (7oz) bacon, cut into short strips
300g (10½ oz) French shallots, peeled but left whole
200g (7oz) small button mushrooms
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Directions: |
Directions:
1. Cut the meat into 4cm (1½ inch) cubes and trim away any excess fat. Put the meat, wine, garlic and
bouquet garni in a large bowl, cover with plastic wrap and leave in the fridge for at least 3 hours - preferably overnight
2. Preheat the oven to 315ºF Drain the meat, reserving the marinade and bouquet garni. Dry the meat on paper towels. Heat 30g (1oz) of the butter in a large casserole dish. Add the onion, carrot and bouquet garni and cook over low heat, stirring occasionally, for 10 minutes. Remove from the heat
3. Heat 20g (¾ oz) of the butter in a large frying pan over high heat. Fry the meat in batches for about 5 minutes or until well browned. Add to the casserole dish
4. Pour the reserved marinade into the frying pan and boil, stirring, for 30 seconds to deglaze the pan. Remove from the heat. Return the casserole to high heat and sprinkle the meat and vegetables with the flour. Cook, stirring constantly, until the meat is well coated with the flour. Pour in the marinade and stir well. Bring to the boil, stirring constantly, then cover and cook in the over for 2 hours
5. Heat the remaining butter in the clean frying pan and cook the bacon and shallots, stirring, for 8-10 minutes or until the shallots are softened but not browned. Add the mushrooms and cook, stirring occasionally, for 2-3 minutes or until browned. Drain on paper towels. Add the shallots, bacon and mushrooms to the casserole
6. Cover the casserole and return to the oven for 30 minutes, or until the meat is soft and tender. Discard the bouquet garni
7. Season and skim any fat from the surface before serving
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This recipe for Boeuf Bourguignon is from