beef bourguignon


what you need:

2lb ( 900g) braising steak, cut into 2 inch (5 cm ) squares

3 tbsp olive oil

1 medium onion sliced

1 heaped tbsp plain flour

15 fl oz (425 ml) red Burgundy (or other red wine or dry cider)

2 cloves garlic chopped

2 sprigs thyme

1 bay leaf

12 oz (350 g) shallots

2 x 130 g packs Cubetti Pancetta or 225 g smoked streaky bacon cut into cubes

4 oz ( 110 g) mushrooms cut into chunks

salt & pepper

What you do:

Pre-heat the oven to  140 C / 275 F  /gas mark 1,

Bring 1¼ tbsp of the oil to sizzling point in the casserole or pan and sear the beef, a few pieces at a time, to a rich, dark brown on all sides.

Using a slotted spoon, transfer the meat to a plate as it browns.Next add the sliced onion to the casserole and brown that a little too.

Now return the meat to the casserole or pan and sprinkle in the flour, stirring round to soak up all the juices. Then gradually pour in the Burgundy, again stirring all the time.

Add the chopped garlic, herbs and seasoning, put the lid on and cook very gently on top of the stove (if the heat is not low enough, use a diffuser). Or transfer to the oven – either way it will take 2 hours.

Then, using a bit more olive oil, fry the shallots and bacon in a small frying pan to colour them lightly. Add to the casserole, together with the mushrooms, then put the lid on and cook for a further hour.

Serve straight away.



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