Tuesday, 23 December 2014

Beef Bourguignon

Beef Bourguignon

Here's one recipe that I've been doing on and off in different versions for years. And it's only now that I'm documenting it. Actually, the Daring Cooks urged me to do this for the November/December challenge. It was originally the theme all the way back on May 2012. I haven't rejoined yet at the time so I have my excuses.

Beef Bourguignon or Beef Burgundy is like most stews but the main distinction is that it has a lot of red wine while the British variety has beers in different forms (ales, bitters, porters, etc). They're all very good especially during winter when you need something hot and hearty for supper.

For this recipe I made the mistake of reducing the mushrooms. As expected they shrank in size so there wasn't as much as I would like to have. The mushrooms are great to soak up all that robust taste of the sauce so don't skimp on it. Finally, serving this with boiled or steamed potatoes, bread or even rice is great for a hearty meal.

Beef Bourguignon
(Beef Burgundy)

2-3 Tbsp olive oil
200 g  streaky bacon - chopped
1.5 kg stewing beef - cut into 1 1/2-inch cubes
1 onion - chopped
1 big carrot - chopped into big chunks
1 tsp sea salt
1/2 tsp freshly ground black pepper
1/4 cup flour
1 1/2 cups beef stock
720 ml (1 big bottle) red wine (Burgundy, Bordeaux, Pinot Noir, etc.)
2 cloves garlic - minced
2 Tbsp double concentrate tomato puree (tomato paste)
1/2 tsp thyme leaves
1 bay leaf
3 Tbsp butter
300 g  small onions - peeled and kept whole
500 g  small button mushrooms
  1. In a heavy bottomed casserole pot, heat olive oil and fry bacon until brown and crispy. Remove with a slotted spoon and set aside.
  2. In the same casserole, brown the beef pieces in batches until brown all around. Add more olive oil if needed. Remove and set aside.
  3. Add in the chopped onion and cook in medium-low heat for 2 minutes.
  4. Add the carrots and saute for another 2 minutes.
  5. Return the bacon and beef in the casserole. Sprinkle with the salt, pepper, and flour and toss for a minute.
  6. Stir in the wine, tomato puree, garlic, thyme, bay leaf, and just enough stock to cover the beef. Bring to boil while scraping the browned bits at the bottom.
  7. Lower heat and simmer for 1.5 hours or until beef is tender.
    Put in an oven pre-heated at 150°C/fan 130°C/300°F and bake for 3-3.5 hours or until beef is tender.
    Cook in a slow cooker for 3-4 hours on low or 2 hours on high. (Consult your slow cooker manual for best result.)
  8. While it is stewing, melt 1 Tbsp of the butter in a frying pan and saute the peeled small onions until golden brown. Set aside.
  9. Melt 2 Tbsp of the butter in the same frying pan and saute the mushrooms until brown. Set aside.
  10. Add the sauteed onions and mushrooms about 3/4 of the way of the cooking time. Continue cooking until done.

Note: Like any stew, this is best served the day after cooking.

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