Boeuf Bourguignonne

Boeuf Bourguignonne
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Tip ~
Ingredients
50g / 2oz butter
30ml / 2 tablespoons vegetable oil
100g / 4oz streaky bacon rashers, rind removed and diced
900g /2lb lean braising steak, cut into 2.5cm / 1 inch cubes
1 garlic clove, skinned and crushed
45ml / 3 level tablespoons plain flour
Salt and pepper
Bouquet garni
150ml / ¼ pint beef stock
300ml / ½ pint burgundy
12 shallots, skinned
175g / 6oz button mushrooms, wiped
Chopped fresh parsley to garnish
Method
- Melt half the butter and oil in a large flameproof casserole.
- Quickly brown the bacon, and then drain on kitchen paper.
- Reheat the fat and brown the meat in batches. Return the bacon to the casserole with the garlic.
- Sprinkle in the flour and stir well.
- Add salt and pepper, the bouquet garni, stock and wine. Bring to the boil, stirring, then cover and cook in the oven at 170C / Gas mark 3 for about 2 ½ hours.
- Meanwhile, heat the remaining butter and oil together. Add the shallots and fry until they are glazed and golden brown. Remove from the pan and fry the mushrooms.
- Add the mushrooms and onions to the casserole and cook for a further 30 minutes.
- Remove the bouquet garni, adjust the seasoning. Serve garnished with the parsley.