Trust the French to take beef and turn it into something marvelous. Beef Bourguignon is the French version of stew drenched in red burgundy wine. If you have the pleasure of time and an insatiable urge to try a new recipe at home, this is it. It tastes delicious and is the perfect comfort food that gets better if stored overnight.
Ingredients:
2 kg beef shoulder (stewing beef)
170 gms bacon
4 carrots, peeled and sliced
1 onion, chopped
450 gms mushrooms, sliced
2 stalks celery, chopped
1 bottle red burgundy wine
2 cups of beef stock
28 gms flour
4 tb olive oil
2 tbspns butter
1 small bunch parsley
1 sprig thyme
1 clove garlic, mashed
18 small white onions
Salt and black pepper
Method
1. Cut bacon into small strips. Simmer it for 10 minutes in water and let it dry. Now, cook it in a large heavy-bottomed saucepan with olive oil at moderate heat for two or three minutes. Take it off the heat.
2. Cut the beef into two-inch cubes. Using the same saucepan that was used to simmer the bacon, cook it in the bacon’s fat until it turns brown. Remove the beef from the saucepan and keep it aside.
3. In the same pan, put the onion, carrots, celery and cook for two or three minutes. Remove the saucepan from the heat. Remove the fat from the saucepan.
4. Mix the butter and the flour to make a paste.
5. Now, put the beef and bacon with the vegetables in the pan. Add salt and pepper. Cover the beef cubes with the butter and flour mixture. Cook for three or four minutes, with the cover while gently turning the beef cubes.
6. Pour in the wine and enough stock so that it covers the ingredients. Add small, white onions, garlic and herbs. Bring to a boil.
7. Cover the pan and simmer for three hours on low heat. The meat is done when the fork slides out easily a beef cube. Remove from heat.
8. Sauté mushrooms in butter. Add mushrooms to Beef Bourguignon. Garnish with parsley.
9. Beef Bourguignon is traditionally served with boiled or mashed potatoes.
Recipe and Picture Courtesy: Avari Hotel, Dubai
More On >> World Cuisine
