Beef Bourguignon
Ingredients
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900 gram (2 pound) lean stewing steak, cubed
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3 tablespoons flour
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2 tablespoons oil
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12 shallots
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100 gram (4 ounce) unsmoked streaky bacon, diced
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2 tablespoons brandy (optional)
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300 millilitre (½ pint) red wine
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300 millilitre (½ pint) beef stock
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2 tablespoons tomato purée
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¼ teaspoon Garlic Granules
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½ teaspoon Dried Thyme
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pinch Ground Black Pepper
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100 gram (4 ounce) button mushrooms
Key Products
Instructions
- 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
- 2 Coat the steak with the flour. Heat oil in a saute pan. Add the shallots and bacon and fry over a brisk heat until browned. Remove from the pan and place in a casserole dish. Add the meat to the pan and fry until browned on all sides. Then transfer to the casserole.
- 3 If using brandy, pour it into the casserole and set alight. When the flame dies, add the wine to the pan and bring it to the boil and simmer for 2 minutes, stir it into the casserole with the stock, puree, Garlic Granules, Thyme, Pepper, Bay Leaf and Bouquet Garni. Cover the casserole, place it in the oven and cook for 1¼ hours. Add the mushrooms and cook for a further 45 minutes or until the meat is tender. Taste and adjust the seasoning. Discard the Bay Leaf and Bouquet Garni before serving.