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Beef Bourguignonne

The unequalled classic, rich beef stew is known as “Boeuf Bourguignonne” means “beef in burgundy” or good red wine.  The dish originates from the Burgundy region in France.  The amount of wine added may be adjusted or even omitted to suit personal preference. The success of the dish depends on the quality of the meat and correct cooking methods.

1 kg stewing meat, e.g. topside, silverside or shoulder roast, cut 2 cm thick
75 g rindless bacon rashers, coarsely chopped
2 medium onions, cut into wedges
400 g button mushrooms
15 g butter
15 ml canola or olive oil
1 to 2 cloves of garlic, crushed
15 g additional butter
75 ml cake flour
125 to 375 ml dry red wine plus water to make up 750 ml
10 ml beef stock powder
5 ml sugar
5 ml salt
30 ml parsley, finely chopped

  1. Trim any surplus fat from the meat and cut into neat 2 cm cubes.
  2. Heat the butter and oil in a heavy-based saucepan and add one third of the meat at a time.
  3. Brown over moderate heat, stirring from time to time, and place in an oven-roasting pot.  Repeat with the remaining meat.
  4. At the same time, place the bacon in a 2nd saucepan and fry gently until crisp.
  5. Remove the bacon, add the meat, onions and mushrooms and cook gently, stirring from time to time until the onions are light golden and set aside.
  6. Add the extra butter to the saucepan in which the meat was browned and add the garlic.
  7. Cook gently, stirring for 1 minute, then add the flour and stir until golden brown.
  8. Stir in the wine, water beef stock powder, and sugar and stir continuously until smooth and thickened.
  9. Pour the sauce over the meat and bacon, cover and oven-braise 40 minutes at 160 °C until the meat is almost tender.
  10. Add the onions, mushrooms,  salt and black pepper to taste.
  11. Stir to combine, cover and oven-braise for a further 20 minutes or until tender.
  12. Sprinkle generously with the parsley and serve piping hot with rice and vegetables.

6 to 8 servings.

Recipe by Carolié de Koster from the Art Of Cooking recipe book page 235.

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