Home > Comfort Food Recipes > Blues Buster's > Boeuf Bourguignonne
Boeuf Bourguignonne
Ingredients
175g/6oz rindless streaky (fatty) bacon rashers (strips), chopped
900g/2lb lean braising steak, such as top rump (rump roast) of beef or braising steak
30ml/2 tbsp plain (all-purpose) flour
45ml/3 tbsp sunflower oil
25g/1oz/2 tbsp butter
12 shallots
2 garlic cloves, crushed
175g/6oz/2⅓ cups mushrooms, sliced
450ml/¾ pint/scant 2 cups robust red wine
150ml/¼ pint/⅔ cup beef stock or consommé
1 bay leaf
2 sprigs each of fresh thyme, parsley and marjoram
Salt and ground black pepper
Details
Serves: 6
Method
1. Preheat the oven to 160°C/325°F/Gas 3. Heat a large flameproof casserole, then add the bacon and cook, stirring occasionally, until the pieces are crisp and golden brown.
2. Meanwhile, cut the meat into 2.5cm/1in cubes. Season the flour and use to coat the meat. Use a slotted spoon to remove the bacon from the casserole and set aside. Add and heat the oil, then brown the beef in batches and set aside with the bacon.
3. Add the butter to the fat remaining in the casserole. Cook the shallots and garlic until just starting to colour, then add the mushrooms and cook for a further 5 minutes. Replace the bacon and meat, and stir in the wine and stock or consomme. Tie the bay leaf, thyme, parsley and marjoram together into a bouquet garni and add to the casserole.
4. Cover and cook in the oven for 1½ hours, or until the meat is tender, stirring once or twice. Season to taste and serve the casserole with creamy mashed root vegetables, such as celeriac and potatoes.
COOK'S TIP:- Boeuf Bourguignonne freezes very well. Transfer the mixture to a dish so that it cools quickly, then pour it into a rigid plastic container. Push all the cubes of meat down into the sauce or they will dry out. Freeze for up to 2 months. Thaw overnight in the refrigerator, then transfer to a flameproof casserole and add 150ml/¼ pint/⅔ cup water. Stir well, bring to the boil, stirring occasionally, and simmer steadily for at least 10 minutes, or until the meat is hot.
VARIATION:- Use lardons, which are available from large supermarkets, instead of the bacon.
Energy 455Kcal/1898kj; Protein 39.2g; Carbohydrate 6.9g of which sugars 1.7g; Fat 24.7g of which saturates 8.9g; Cholesterol 122mg; Calcium 36mg; Fibre 1.1; Sodium 500mg
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