Tributechef boeuf bourguignon recipe
Tributechef Boeuf Bourguignon recipeThis article was published by: Matthew
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|750 g||shin of beef|
|100 g||smoked bacon lardons|
|100 g||button mushrooms|
|12||shallots or small white onions|
|500 ml||beef stock|
|500 ml||red wine, good full bodied quality|
|4 tbsp||olive oil|
|1 tbsp||tomato puree|
|50 g||plain flour|
|salt and pepper|
|1 tbsp||corn starch|
InstructionsEquipment: Large frying pan, a casserole dish with lid and a slotted spoon.
Firstly, place the olive oil in the frying pan and fry the bacon lardons until crisp and golden. Remove the lardons and put them into the casserole dish.
Meanwhile peel and finely chop the garlic. Peel the shallots leaving them whole and place them in the frying pan with the fat from the lardons. When the shallots have a little colour add the garlic and fry for a further minute. To the shallots and garlic add the mushrooms again leaving them whole and continue to fry for another minute. Using the slotted spoon place the contents of the frying pan into the casserole dish, making sure to leave the bacon fat.
Take the shin of beef and trim off the outer tough sinew that surrounds each piece. You can either at this point cut the meat into bite sized chunks or leave it whole as it tends to break down anyway with the slow cooking. In a bowl season the flour with salt and pepper. Toss the meat in the seasoned flour making sure to pat off the excess. Fry the meat in the bacon fat until it begins to brown. Place the browned meat in the casserole.
Into the hot frying pan place the tomato puree. Cook for a minute then add the beef stock. Tip the whole lot into the casserole dish and add the red wine. Stir through to amalgamate all the ingredients. Make a bouquet garni by tying all the herbs tightly around the peeled carrot and submerge in the casserole. Discard after cooking. Cover the casserole dish and place in the oven for 3 hours at 150°C.
Check during the final 30 minutes the thickness and seasoning of the sauce. If needed mix up a little corn starch and water and stir in.
Serve with creamy mash and simple buttered carrots. Beautiful!
About this recipe:
This is a fantastic flavoursome dish for dinner parties which I recently rediscovered and above all is simple.
ca. 45 min
Cooking / Baking Time:
ca. 3 hrs
Grade of difficulty:
Calories per portion:
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Reference: Tributechef boeuf bourguignon recipe
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