This French classic is believed to originate from peasant times when they were looking for ways to prepare cuts of meat that was quite tough. The slow cooking process and red wine marinade produce a rich, flavoursome stew. Rich in protein and iron, Beef Bourguignon is perfect for a winter’s night.
SERVES – 4
- Bouquet Garni: 2 bay leaves, 6 sprigs of fresh flat-leaf parsley and 4 sprigs of thyme tied together tightly with kitchen string
- 3 cloves garlic, finely chopped
- 1 kg lean chuck steak, trimmed of all excess fat and cubed
- 2½ cups red wine
- 2 Tbsp cold pressed olive oil
- 300 g shallots or pickling onions
- 2 rashers short-cut lean bacon rashers, cut into strips
- 200g small button mushrooms (cut mushrooms in half if you can’t get small ones)
- 2 carrots, peeled and cut into chunks
- 1 onion, chopped
- 2 Tbsp plain flour
- ¾ cup water
- Chopped fresh thyme for garnish
- Cauliflower mash (See recipe)
Place the bouquet garni, garlic, beef and wine in a large glass bowl. Marinate for 4 hours (or overnight if you have the time).
Remove the beef from the marinade using a slotted spoon and set aside. Strain the remaining liquid and reserve the marinade.
Preheat the oven to 170° Heat a large, heavy-based casserole dish over medium heat with the 1 Tbsp of the olive oil. Cook the shallots and bacon for about 5 minutes until the shallots are browned and bacon is crispy.
Add the mushrooms and cook for a further 3 minutes. Remove from the dish and set aside. Add the remaining olive oil to the dish and cook the chopped carrot and onions for 2 minutes until transparent.
On a high heat, add the beef and cook for about 3 minutes until well browned. Reduce the heat to medium and add the flour, tossing well to coat the beef. Add the reserved marinade, bouquet garni and water. Bring to the boil, stirring well.
Place the lid on the dish and place into the oven. Cook for approximately 1¼ hours, stirring mixture several times during the cooking process.
Return the bacon, mushrooms and shallots to the casserole dish, and cook for 30 minutes or until the meat is very tender.
Before serving, discard the bouquet garni and season with cracked black pepper. Garnish with chopped fresh thyme.
Serve beef with cauliflower mash.