Boeuf Bourguignonne
By:

Serves 6

A recipe which has been in our family for years and was always one of my mothers favourites. It is a lovely comforting dish for cold winter evenings and can be left simmering slowly in the oven whilst you are out ready for your return.

Ingredients:

1.25 kg round or chuck steak Flour Olive oil Butter Black pepper 4 tablespoons cognac 2 carrots 1 leek 4 shallots Lemon juice 1 medium onion 1 clove garlic 1 bouquet garni Half a bottle of Red Burgundy Beef stock or water to cover 18 baby onions Sugar 12 button mushrooms Finely chopped parsley

Method:

Remove excess fat from the beef cut into large cubes and roll in flour. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large frying pan. Brown the meat season and add the cognac. Ignite the cognac then when burned off put the meat into a casserole. Coarsely chop the carrots leek shallots onion and garlic and cook in the oil remaining in the pan. Transfer to the casserole with the meat. Add the bouquet garni. Pour over all but four tablespoons of the wine and enough water or stock to cover. Put the lid on the casserole and cook in a moderate oven (370F) for 1.5 to 2 hours. Remove from the oven skim off any fat on the sauce then gradually stir in 1 tablespoon of flour. Put the lid back on and return to the oven for a further 2 to 3 hours. When the meat is nearly ready brown the baby onions in butter in a saucepan with a little sugar. Add the remaining 4 tablespoons of red wine cover and cook over a low heat until the baby onions are almost tender. Meanwhile saut the mushrooms in the remaining oil and butter and a little lemon juice.

When the meat is tender remove the bouquet garni correct the seasoning add the onions and mushrooms and sprinkle with finely chopped parsley.

Visit the Salamander Cookshop cookware blog Tags: lemon juice clove carrots red wine parsley little sugar clove garlic medium onion black pepper