Boeuf Borguignon
French Beef Stew
Boeuf Borguignon
Ingredients
Serves 6
1.5kg beef blade or chunk steak
750ml red win (preferably Burgundy)
3 garlic cloves, crushed boquet garni
70g butter
1 onion, sliced
1 carrot, sliced
2 tablespoons plain flour
200g bacon, cut into short strips
300g shallots, peel and left whole
200g small button mushrooms
Method
Cut the meat into 4cm cibes and trim away any excess fat. Put the meat, wine, garlic and boquet gardni in a large bowl, covered with clingfilm and leave in the fridge for at least 3 hours, perferably overnight.
PREHEAT the oven to 160 degree C. Drain the meat, reserving the marinafe and boquet garni. Dry the meat on paper towels. Hear 30 g of the butter in a large casserole dish. Add the onion, carrot and boquet garni and cook on low heat, stiring occassionally, for 10 minites. Remove from the heat
Heat 20g of the butter in a large frying pan over high hear. Fry the meat in batches for about 5 minutes until well browned. Add to the casserol dish.
POUR the reserve marinade into the frying pan and boil, stirring , for 30 seconds to deglaze the pan. Remove from the heat. Return the casserole to high heat and sprinkle the meat and vegetable with the flour. Cook, stirring constantly, until the meat is well coated with the flour. Pour in the marinade and stir well. Bring to the boil, stirring constrantly, then cover and cook in the overn for 2 hours.
HEAT the remaining butter in the clean frying pan and cook the bacon and shallots, stirring for 8-10 minutes or until the shallots are softened but not browned. Add hte mushooms and cook, stirring occassionally, for 2-3 minutes or until browned. Drain on paper towels. Add the shallots bacon and mushrooms to the casserole.
COVER the casserole and return to the overn for 30 minutes or until the meat is soft and tender. Discard the boquet garni. Season and skim any fat from the surface before serving.