Servings:
8
Course:
Main Course
Cuisine:
French
Prep Time:
00:30
Cook Time:
03:40
Total Time:
04:10
Ingredients:
- 1 tbsp vegetable oil
- 120 g (½ cup) bacon lardons
- 20 small shallots peeled, 6 of them cut in half, the rest left whole
- 1.4 kg (3 lbs) beef braising steak i.e chuck or skirt, cut into large chunks
- 3 tbsp plain flour
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp tomato purée
- 1 x 750 ml (25 oz) bottle red wine it doesn’t have to be an expensive wine, I used Shiraz
- 240 ml (1 cup) beef stock
- 3 bay leaves
- 1 tsp dried thyme
- 16-20 chantenay carrots peeled
- 150 g (2 cups) brown mushrooms thickly sliced
Method:
- Heat the oil in a large ovenproof casserole dish and add the lardons. Fry until golden brown, then remove from the pan with a slotted spoon and place in a bowl.
1 tbsp vegetable oil, 120 g (½ cup) bacon lardons - Add the halved shallots to the pan and fry on high in the same pan for a few minutes until seared, then add to the bowl with the lardons.
20 small shallots - There should still be 2-3 tbsp of oil left in the pan at this point, if there isn’t top up with a little more oil.
- Toss the beef with the flour, salt, and pepper.
1.4 kg (3 lbs) beef braising steak, 3 tbsp plain (all-purpose) flour, ¼ tsp salt, ¼ tsp black pepper - Now brown the beef in the pan in 3 or 4 batches (about 5-6 minutes per batch). Spoon out each batch into a bowl before starting on the next batch.
- When cooked, add all the beef back into the pan and stir in the tomato puree.
1 tbsp tomato purée - Now add in the wine, beef stock, bay leaves, thyme, carrots, mushrooms, and the whole shallots. Give everything a stir – to release any bits that may have stuck to the bottom of the pan.
1 x 750 ml (25 oz) bottle red wine, 240 ml (1 cup) beef stock, 3 bay leaves, 1 tsp dried thyme, 16-20 chantenay carrots, 150 g (2 cups) brown mushrooms - Then bring to the boil and turn off the heat. Place a lid on top and place in the oven to cook for 3 hours. Check a couple of times to make sure the Bourguignon isn’t going dry. If it is starting to look a little dry, add half a cup of water.
- After 3 hours, stir the bacon lardons and fried shallots into the pan, place the lid back on and place back in the oven for another 10 minutes to heat through.
- Serve with mashed potato and greens.
A whole bottle of wine does seem like a lot when you’re pouring it in, but the flavour softens during the long cooking process and you’re left with a rich taste that isn’t at all bitter or ‘wine-y’.
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