   
Beef Bourguignon
Every region of France has its own beef dish, but this beef in red wine sauce one from the Burgundy region is the most well known.
Ingredients:
- 1.5kg beef blade or chuck steak cut into 5cm pieces
- 1 bottles red burgundy wine
- 3 cloves of garlic
- bouquet garni (thyme, bay leaf)
- 60g butter
- 1 large carrot, peeled and cut into chunks
- 1 large onion, peeled and cut into chunks
- 2 tablespoons plain flour
- 200g bacon cut into short strips
- 300g shallots, whole but peeled
- 200g small button mushrooms
Instructions:
- Place the beef, wine, garlic and bouquet in a large bowl, cover and place in the fridge overnight.
- Preheat the oven to 150C.
- Drain the beef, reserving the marinade, then pat dry with absorbent paper.
- Melt 1/3 of the butter in a large saucepan, add the carrot and onion then cook for 5-10 minutes over low heat, stirring occassionally before removing from the heat.
- Melt another 1/3 of the butter in a frying pan and cook the meat in batches until browned all sides, then put into the saucepan with the carrots/onions.
- Pour the marinade including bouquet into the frying pan and boil for 30 seconds before removing from the heat.
- Return the saucepan to the heat, stirring in the flour before adding the marinade.
- Bring to the boil then transfer to a casserole dish and cook in the oven for 2 hours.
- Heat the remaining butter in a clean frying pan, add the bacon and cook until golden brown.
- Add the shallots, then the mushrooms and cook until browned.
- Remove the casserole from the oven and add this mixture from the frying pan.
- Return to the oven for another 1/2 to 1 hour or until the meat is tender.
- Sprinkle with parsley if desired and serve with new potatoes or bread to finish.
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