Boeuf Bourguignon

Braised meat is a winter favourite from my kitchen, lamb, beef, veal, chicken we love them all, served simply with vegies or turned into a pot pie. Last week, friends joined us for dinner on Friday night, but being the end of the week nobody was sure what time they would arrive, so I opted to cook Beef Bourguignon as a safe option. Serving richly cooked red meat was a great excuse to open the cellar for a special bottle (or two) of red wine.

1.5 blade steak trimmed of fat, diced

2 tablespoons plain flour

4 tablespoons olive oil

125g shallots

1 carrot, diced

2 sticks of celery, diced

125g button portobello mushrooms

5 short loin rashers smoked bacon, trimmed of fat and diced

2 bay leaves

1 teaspoon dried thyme

1/4 cup brandy

1 bottle red wine, something worth drinking but not top shelf

2 tablespoons tomato paste concentrate

salt and pepper to taste

In a large casserole dish with a lid, heat 1 tablespoon of olive oil. Add the shallots, mushrooms, diced carrot, celery, bacon, bay leaves and thyme. Cover the pan and allow the vegetables, bacon and herbs to sweat for about 20 minutes. While this is happening, toss the prepared beef in the flour, heat the remaining oil in a separate pan and brown the beef until well coloured. Transfer the meat to the pan with the vegetables. Add the brandy to the meat pan then ignite it to burn off the alcohol. Add the red wine bring to the boil, stirring to scrape the browned meat juices off the pan. Stir in the tomato concentrate. Pour the sauce over the meat and vegetables and stir until well combined. Lay a piece of baking paper over the surface of the meat, cover, and braise in a slow oven 160C for 1 1/2 – 2 hours. Remove from the oven, season to taste with sea salt and freshly ground pepper. Chill overnight. Before reheating, lift any coagulated fat from the surface. Serves 8

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

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