Boeuf Bourgignon Recipe

NWS Boeuf  Bourguignonne Recipe

 Serves 4

¨       675g stewing steak (try Stewarts - Brentwood Ave)

¨       2/3 tbsp olive oil

¨       1 large onion, chopped or 15 small button onions

¨       30g butter

¨       1 clove garlic, crushed

¨       2 tsp plain flour

¨       500 ml red wine

¨       1 bouquet garni (bay leaf, fresh thyme, parsley stalks,

¨       stick celery, all tied up with string)

¨       salt, freshly ground black pepper

1.       Preheat oven to 150C

2.       Cut beef into small cubes

3.       Heat oil and brown beef very well, a little at a time. This gives the sauce a delicious richness and shine!

4.       Remove meat and add half butter –  gentley cook onions until soft, scraping all meat residue into the mix

5.       Add garlic and stir in flour

6.       Add wine – stir until boiling, again scraping bottom of pan

7.       Season with salt & pepper, add bouquet garni. Cover and cook in oven for 2-3 hours or until meat is tender.

8.       Meanwhile cut bacon into small pieces and blanch in boiling water for 1 min. Drain well.

9.       Heat other half butter add bacon/mushrooms cook fast til delicately browned.

10.    Add bacon/mushrooms to stew after it has been cooking for 2 - 3 hours.

11.    When beef is tender remove bouquet garni and check seasoning.

12.    Eat with bottle of good quality, full-bodied red wine & friends!

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