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Beef Bourguignon

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Beef Bourguignon


Preparation: 

Total time: >120 mins Serving: Difficulty: 8


Ingredients: 

Photo* Name Amount Unit Description
butter
butter
butter
butter 25 g
garlic
garlic
garlic
garlic 1 bulb cut in half across the cloves
celery
celery
celery
celery 2 rib 2 ribs of Celery, roughly chopped
parsley
parsley
parsley
parsley 1 bunch A bunch of Fresh Flat-Leaf Parsley
onion
onion
onion
onion 1 xxx large Onion, roughly chopped
salt
salt
salt
salt 1 dash
olive oil
olive oil
olive oil
olive oil 2 tbsp
bacon
bacon
bacon
bacon 250 g Smoked Bacon Lardons
black pepper
black pepper
black pepper
black pepper 1 little
bay leaves
bay leaves
bay leaves
bay leaves 5 xxx
beef stock
beef stock
beef stock
beef stock 1/2 pint Half pint of Beef Stock
beef  steak
beef  steak
beef steak
beef steak 1 kg Braising Steak, cut into nice chunks
Shallots
Shallots
Shallots
Shallots 400 g Shallots, peeled
Chantaney Carrots
Chantaney Carrots
Chantaney Carrots
Chantaney Carrots 400 g
Carrots
Carrots
Carrots
Carrots 2 xxx 2 large Carrots, roughly chopped
Red Wine
Red Wine
Red Wine
Red Wine 1 bottle Red Wine (preferably Burgundy)
Thyme
Thyme
Thyme
Thyme 1 xxx A few sprigs of Fresh Thyme
Dijon Mustard
Dijon Mustard
Dijon Mustard
Dijon Mustard 1 tbsp
Plain Flour
Plain Flour
Plain Flour
Plain Flour 1 tbsp

* Mouse over to enlarge



Description: 

First fry the Onion, Celery and Carrot together in a little oil for about 2-3 minutes. Then add the Wine, Thyme, Bay Leaves, Parsley and Garlic, remove from the heat, drop in the Beef, cover and keep in a cool place overnight. The following day, drain the vegetables and Beef, reserving the marinade. Put the vegetables into a large casserole dish, and pat the Beef dry using kitchen roll. In another pan, add butter and fry the Bacon until golden, adding the shallots about halfway through. Remove from the pan and add to the Casserole. Next, add a little oil and brown the pieces of Beef in a couple of batches in the pan. Remove and add to the Casserole. Now add a little of the reserve marinade to the pan to de-glaze it, followed by the Mustard and Flour, stirring continuously to ensure there are no lumps as you add the remaining marinade and beef stock. Pour, this into the casserole, cover, and cook in a preheated 160 degree Celsius oven for about 4 hours. If you want the gravy a little thicker, you can mix more flour with a little of the existing gravy, then add back into the casserole an hour before the end of the cooking time. Garnish with Freshly Chopped Flat Parsley and serve with Potatoes, Rice or French Bread.

Notes: 

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