Boeuf Bourguignon

1.2kg chuck steak, trimmed of fat, cut into 4cm cubes
1/4 cup plain flour
20g butter
2 tablespoons olive oil
150g small button mushrooms
200g bacon, cut into 3cm cubes
12 eschalots or spring onions
1 large carrot, peeled, diced
1 cup red wine (such as shiraz or cabernet sauvignon)
1 1/2 cups beef consomme or stock (preferably home made)
1 bouquet garni
flat-leaf parsley, roughly chopped, to serve
 
 
Preheat oven to 200°C. Lightly coat meat with flour. Heat a large, ovenproof casserole dish over a medium-high heat. Add 10g butter and 2 teaspoons oil. When butter and oil are sizzling, add one-sixth of meat and cook for 6 minutes or until well browned on all sides. Transfer to a large plate. Repeat with remaining meat, adding more butter and oil as required.

Add mushrooms to casserole and cook, stirring often, until golden. Transfer to a plate and set aside until required. Add bacon, eschalots and carrot to casserole. Cook, stirring occasionally, for 5 minutes or until golden. Drain away any remaining oil. Pour wine and consomme into casserole. Bring to the boil, stirring with a wooden spoon to loosen sediment on base of casserole. Return beef to casserole with bouquet garni. Cover and place in oven.


Cook for 45 minutes. Remove from oven and add mushrooms. Return to oven, covered, for 20 minutes. Remove bouquet garni and season with salt and pepper. Spoon casserole onto plates, garnish with parsley and serve with Pommes Anna (see related recipe).

9/10