BOEUF BOURGUIGNON
INGREDIENTS
- 900g Braising steak, cut into 2″ squares
- 3tbsp Olive oil
- 1 Medium onion, sliced
- 1 Heaped tbsp plain flour
- 1 Bottle red Burgundy
- 2 Cloves garlic
- 2 Sprigs fresh thyme
- 1 Bay leaf
- 350g Baby onions whole
- 200g Lardons
- 300g Mushrooms
- Salt and freshly milled black pepper
PREPARATION
1.Using some of the olive oil sear the beef in batches until rich brown on all sides. Using a slotted spoon, transfer the meat to a plate as it browns.
2.Next add the sliced onion to the pan and allow it to brown.
3.Return the meat to the pan and sprinkle on the flour, stirring round to soak up all the juices. Gradually add the wine stirring constantly.
4.Brown the whole baby onions and lardons gently and then add to the pot with the beef and wine along with the garlic, herbs and seasonings.
5.Allow to simmer gently until the sauce has reduced and the meat is tender (at least 3 hours).
It was delicious!
Michel | 23-Mar-06 at 3:18 pm | Permalink
Whenever I go skiing, I start craving this. It’s overpowering, especially toward the end of the day. So, I get home, get to preparing it and, although by now I’m ravenous, I know I won’t be eating before 10 that night. It’s worth the wait.
Interesting that you don’t use carrots; my partner hates them as well in this.
I tend to cheat a little and add a little dollop of demi-glace at the end.
posiesplace | 23-Mar-06 at 7:48 pm | Permalink
What a great idea Michael! I definately will try that tip with the demi-glace the next time I make it.
I must admit although I do love carrots, I don’t like them in this, I think it makes it too sweet for my taste but that is only a personal thing.
Michel | 23-Mar-06 at 7:58 pm | Permalink
Ahem, Michel (not Michael).
Re demi-glace: I’m of the Anthony Bourdain school of thought. Demi-glace makes every dark sauce that much better. Oh, and I also swear and drink a lot. Okay, not really.
posiesplace | 23-Mar-06 at 10:04 pm | Permalink
Ooops, sorry for the typo Michel.
I’m also a great fan of Anthony Bourdain, I really love No Reservations. Call me crazy but for some reason he reminds me of Bill Hicks :o)