Boeuf Bourguignon - courtesy of Clyde Park Bistro & Vineyard
This is probably one of the most famous of all French casserole dishes. We have this on our menu all through winter serving it with a creamy mash and crunchy beans.
1.5kg braising beef such as oyster blade
250g kaiserfleisch or speck or bacon
1 tablespoon flour
450ml red wine
300ml beef stock
4 eschallots, finely chopped
2 cloves garlic, finely chopped
1 beef stock cube
2 teaspoons tomato paste
1 bouquet garni
Salt & pepper
12-14 pickling onions
150g button mushrooms or champignons
- Cut the beef into 3cm cubes
- In a large saucepan, heat 60g butter until very hot and fry the kaiserfleisch until crisp. Remove and set aside
- Fry the meat until as brown as possible remembering that this will help develop a nice brown sauce in your casserole.
- Scatter the flour across the meat and with a wooden spoon toss the meat until the flour has slightly coloured and stuck to the bottom of the pan
- Add the wine, the stock, eschallots, garlic, beef stock cube, tomato paste, bouquet garni, salt & pepper. Bring to the boil, add the lid, reduce the heat to a gentle simmer until tender, approximately 2¼ hours
- Three quarters of an hour before the end of the cooking time sauté the picking onions in 30g butter until they are brown. Add to the casserole with the kaiserfleisch
- At the end of the cooking time, discard the bouquet garni and check the seasoning.
- Serve with a creamy mash, large baked potato or rice pilaf.