Fake Beef Bourguignon Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: The cheapest cut of beef you can find (about 1kg, cut into cubes)
400ml Red wine
500ml Beef stock
Oil
Bacon, chopped
Onions, chopped
Carrots, chopped
Celery, chopped
2 TBSP Flour
1 Can, Diced Italian tomatoes (good quality)
Bouquet Garni (fresh thyme, rosemary, and Italian parsley)
2 Basil Leaves
2 Cloves garlic
Shitake mushrooms (small, leave them whole)
Potatoes (peeled and cut into pieces about the same size as the beef)
Butter (optional)
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Directions: |
Directions:Preheat the oven to 200C.
Pour the red wine and beef stock into seperate small pots. Heat to boiling. Flambe the red wine to reduce the alcohol if you want.
Meanwhile, heat a small amount of oil in a large Dutch oven. Add the meat and brown all sides using medium heat. Do not cook too fast. Once the meat is browned to your satisfaction, remove it and set it aside.
Add the bacon and let brown slightly. Then add the onions, carrots, and celery and wilt them for a few minutes. Do not brown the vegetables.
Re-add the browned beef and stir to mix. Pour a few tablespoons of flour on top but DO NOT stir. Put the uncovered Dutch oven into the oven for 5 minutes to toast the flour.
Remove the pot from the oven and put back on the stove. Stir the flour into the meat/vegetables, and then add your stock, red wine and a can of chopped tomatoes. Add your bouquet garni, 2 basil leaves, and 2 whole cloves of garlic. Add salt and pepper to taste, but be careful with the salt as the liquid will reduce. Stir to combine, cover, and put into the oven for 90 minutes.
After 90 minutes, take the pot out of the oven. Add the mushrooms and potatoes and stir. Add a bit of water if needed. Put back in the oven for at least 40-60 minutes, or until the potatoes are done.
Remove from the oven and let rest covered for 15-20 minutes. You can add a knob of butter to enrich the sauce if you think you need to. Remove the Garni and basil leaves before serving.
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:a few hours |
Personal
Notes: |
Personal
Notes: Don't share this recipe with any French people or professional chefs, but do share it with people who think they know what beef stew is all about. It will knock their socks off.
As usual, I left out most of the measurements. The exact amounts are up to you.
We use beef hump, which is available in Asia, but maybe a bit of an exotic cut elsewhere. Use chuck or any other cheap cut, the fattier, and sinewy (is that a word?) the better. The sinew will break down during the long cooking process.
Serve on its own with a bit of toasted bread on the side or over rice or even pasta.
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