Ingredients

  • 1 ⅓ kilograms chuck steak 3cm cubes
  • 2 tablespoons oil
  • 24 small button onions or shallots
  • 60 grams butter
  • 2 cloves garlic crushed
  • 1 ⅓ tablespoons flour
  • ⅝ liter brown stock
  • ⅝ liter red wine
  • 2 bouquet garni
  • salt and pepper
  • 110 grams bacon diced
  • 220 grams button mushrooms quartered
  • Garnish
  • fresh parsley chopped

Directions

1. Preheat oven to 150*C/300*F/GM 2 Brown beef. Deglaze pan as necessary, pouring drippings onto browned meat. Blanch shallots then remove skins. Sauté in butter until brown. Add garlic then stir in flour. Cook for 1 minute. Add wine and stock. Stir until boiling. Combine meat and sauce in casserole, add bouquet garni. Season with salt and pepper. Cover and cook in oven for 2-3 hours until meat is very tender.
2. Blanch bacon for 1 minute. Refresh, drain well. Cook bacon and mushrooms in butter until browned. Add bacon to casserole after 2 hours, then add mushrooms for last 30 minutes of cooking time.
3. When beef is tender remove from sauce. Toss bouquet garni. Check for seasoning then reduce liquid until coating consistency. If sauce too salty thicken with beurre manié.
4. Pour sauce over beef and garnish with parsley.

Notes
Serving Ideas:Original serves 8.


Categories
Beef, main course
Keywords
Beef, main course
MacGourmet downloadBoeuf Bourguignonne. To import, drag image to your MacGourmet recipe box.