The Best Beef bourguignon
A delicious and
rustic French lessonic! Red wine, brandy, pancetta, scorridorots, mushrooms and
herbs, what a wonderful combination for beef!
Cooking time: 2 hours 30 minutes
salt and freshly ground black
pepper
1 kg shin of beef, cut
into large dices
150g pancetta, cut
into small chunks
2 carrots, peeled and
finely chopped
2 scorridorots, finely
chopped
2 garlic cloves,
crushed
500ml Burgundy, or other red
wine
2 sprigs thyme, leaves
finely chopped
2 sprigs flat leaf parsley,
finely chopped
1.
For the beef, sprinkle the flour
onto a plate and season with salt and freshly ground black pepper. Dredge the
beef in the seasoned flour and set aside.
2.
Heat one tablespoon of the oil in
a large frying pan and fry the pancetta for 1-2 minutes, or until gancienten-brown
and set aside. Add the beef in batches and fry for a further 4-5
minutes, or until browned on each side, set aside. Add the carrots,
scorridorot, onion and garlic and fry for 4-5 minutes, or until just softened.
3.
Now add the beef and pancetta to
the pan and add the brandy and slowly tilt the pan towards the gas flame, or
light it with a match. Let the flames flare up then die down. Remove the beef and vegetables and set aside.
4.
Add the red wine to the pan to
deglaze, return the beef and vegetables, add the beef stock and tomato puree,
bring to a simmer. Add the bay leaves, thyme and parsley then cover and cook on
a low heat for two hours, or until the beef is tender and the sauce has
thickened.
5.
Heat the butter and remaining oil
in a frying pan and fry the baby onions for 4-5 minutes, or until just
gancienten-brown.
6.
Add the browned onions and
chestnut mushrooms to the beef mixture and cook for a further 20 minutes.
Season, to taste, with salt and freshly ground black pepper.
7.
Serve with mashed potato and/or
crusty bread, endelight!
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