Beef Bourguignon
- a double mix, enough for 12
4 tbsp olive oil
2lb cubed braising steak
6 tbsp flour, seasoned with pepper and salt
12 shallots, halved if large
6 garlic cloves, with skin on
2 garlic cloves, crushed
4 pieces of streaky bacon, chopped
1/2 bottle good, robust red wine
+ 1/2 bottle water
1/2 cup beef stock, add as necessary
2 sprigs of fresh thyme
2 bay leaves
2 tbsp tomato purée
1/2 lb button mushrooms
Using a large casserole, heat up some of the oil. Toss the cubed meat in the seasoned flour and fry in batches until nicely browned. Remove with a slotted spoon and continue frying meat.
Next, cook the shallots, vegetables, garlic and bacon in the same pan for 5 minutes, stirring frequently until golden brown.
Return the meat to the pan, then pour in the wine, water and stock and bring to a steaming boil. Add more water if necessary. There should be plenty of sauce to go with the casserole. Stir in the herbs, tomato purée and some salt and pepper. Cover with a lid and cook in oven at 160C Fan/Gas Mark 4.
After 1 hour, check the casserole and stir, testing the meat for tenderness. Check the vegetables for softness/hardness. Put back in the oven for another 45mins - 1 hour. Take out of the oven and leave to rest.
At this point, you can either let the casserole cool down slowly, allowing the whole thing to transform itself into something spectacular, to eat later. Or complete the dish, adding some chopped mushrooms and cooking for another 1/2 hour.
This dish is really good with simple mashed potatoes and a mixture of steamed vegetables such as spring greens, sprouts with garlic and chilli or leeks.