Boeuf Bourguignon
Anyone who has seen the movie 'Julie & Julia' will know this iconic French dish - it is good enough to start a food revolution! Julia Childs' original recipe is quite a challenge to the time pressed cook. Although it requires a long and slow cooking process this recipe's preparation time is fairly quick and easy - yet it delivers on loads of flavour. It is a true winter warmer, an excellent family meal and good enough to be the star as your next party dish.
Serve with creamy mash potatoes, green beans with a garlic butter sauce and toasted almonds. Gauranteed to take you to Food Heaven.
Serve with creamy mash potatoes, green beans with a garlic butter sauce and toasted almonds. Gauranteed to take you to Food Heaven.
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Ingredients:
1 kg stewing beef, cut into 2cm cubes 125ml cup flour salt and ground black pepper 3 rashers bacon 62,5ml oil 12 pickle onions 3 carrots cut into batons 250gr button mushrooms (or brown cut into large cubes) 500ml red wine 250ml beef stock (1 cube beef extract in 250 ml water) 50gr tomato paste 5ml dried thyme 2 bay leaves _____________________________________________________________________________________ |
Method:
Rinse and wash meat. Cut into 2 cm cubes. Mix flour, salt and pepper. Roll meat cubes in flour and shake off excess flour. Remove rind from bacon on cut into 2 cm lengths. In an ovenproof casserole heat oil an fry bacon till lightly browned. Remove and keep aside. Fry meat cubes a few at a time until well browned. Remove and keep aside. Deglaze the hot casserole with wine and stock. Add thyme bay leaves and tomato paste. Bring to the boil and add meat and bacon. Transfer casserole to a preheated oven at 160 °C and bake for ±2 hours. In a separate pan brown onions till golden brown and set aside. Brown mushrooms and set aside. Brown carrots and set aside. When meat is tender remove from oven and discard bay leaves. If there is excessive fat skim some off with a ladle. Add onions, carrots and mushroom and return to oven for ±1 hour. When dish is done place on stove and thicken with flour (dissolved in cream or red wine) to form a thick paste. Bring to the boil slowly until it thickens nicely. Serve with creamy mashed potatoes and green beans - sit back - and enjoy your journey to Food Heaven! |