Name: Beef Bourguignon by Stephanie Alexander
Yield: 6
Ingredients: Olive oil; 200g streaky bacon, cut into 1 cm cubes; 12 small onions or 24 shallots, peeled; carrots and or turnips (optional); 1.5kg blade or chuck steak, cut into 5 cm cubes; freshly ground black pepper; plain flour; 2 tablespoons brandy (optional); 2 cups red wine; 1 bay leaf; 1 sprig thyme; 2 - 3 stalks parsley; orange zest, small piece; 3 cloves garlic; 2 cups well-flavoured meat stock; 18 small flat mushrooms; 20g softened butter

Steps

Prehat oven to 170°C.

In an enamelled cast-iron casserole that will hold all the beef comfortably, heat half the oil and brown bacon gently. Remove with a slotted spoon and set aside.

Add onions and allow them to become golden, then set aside with the bacon. If using carrots/turnips fry these now then set aside.

Season beef with pepper. Brown the cubes of beef, a few at a time, in oil and bacon fat in the casserole until sealed; adding remaining oil if needed. (Do not brown too many cubes at once to avoid over-crowding the pan and stewing the meat.) As each piece turns a rich brown, remove it from the casserole.

When all the beef is browned, remove any remaining fat then return the meat to casserole. Scatter 2 tablespoons of flour over the meat. Over a high heat stir the meat and allow the flour to cook a little.

Warm brandy in a small saucepan. Touch with a lighted match and then pour the flaming spirit over the beef. Shake the casserole until the flames die out.

Keeping the heat high, slowly pour in wine. Stir and lift so the wine bubbles and reduces as it hits the hot pan.

Add bouquet garni to meat. Add garlic, reserved onions and bacon and their juices. If using carrots/turnips add now.

Pour on sufficient stock to barely cover the contents. Press a piece of baking paper down on the liquid and cover with a well-fitting lid. Transfer to oven and cook for two hours or until meat is tender (not chewy) then add mushrooms and return to oven for 30 minutes. (At this stage dish can be allowed to cool and refrigerated to be gently reheated later.)

For a slightly thicker sauce ladle one cup of hot juices out of the pan. Create a smooth paste ('beurre maine') from butter and two tablespoons of flour. Add paste to juices and mash until smooth. Tip this liquid into casserole and lift and stir to distribute.

Bring casserole to a boil on stovetop to thicken slightly.

Remove bouquet garni.

Serve with small boiled potatoes sprinkled with freshly chopped parsley.

Beef Bourguignon by Stephanie Alexander

Ingredients

Steps

Nutrition Facts

Comments

Beef Bourguignon by Stephanie Alexander

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts