Tuesday, June 30, 2015

Recipe: Beef Bourguignon

There is something enticing and comforting about a hearty meal cooked very slowly over the stove in a cast iron pot. It transports me to one of my fantasies where I live in a country house and everything I prepare comes from the land. Fast forward to reality and it is a wet & grey Winter's day and all my produce are purchased from the supermarket.

Here is my very simple and delectable hearty Beef Bourguignon that is made with a lot of love.

BEEF BOURGUIGON serves 4 adults and 2 children

800g chuck beef, trimmed and cut against the grain into 5cm pieces
2 tbsps. plain flour
Generous sprinkling of garlic salt and freshly ground pepper
2 tbsps. extra virgin olive oil
1 tbsp. butter

100g pancetta, torn up into pieces
6 button mushrooms, cut into quarters
2 celery sticks, cut into bite sized pieces
2 carrots, cut into bite sized pieces
3 French shallots, cut into quarters
3 garlic cloves, cut into quarters
1 tin of Campbell's brand Big Red Tomato Soup
1 generous glass of a full bodied Shiraz
10g fresh thyme (or 12 fresh thyme)
1 generous handful of fresh parsley
1 tin of chickpeas, optional

1. In a deep container, add beef, plain flour, garlic salt and pepper. Mix well.

2. In a cast iron pot / pan over medium-high heat, add t tbsp. olive oil and butter. Add floured beef. Cook them in batches until browned. Transfer to a bowl.

3. Reduce heat to medium. Add 1 tbsp. olive oil. Add all the prepared vegetables and pancetta. Cook and stir constantly for 5 minutes.

4. Return beef and juices to pan. Add wine to deglaze the pan. Add tomato soup. Bring to boil. Reduce to low. Simmer, covered, for 1 hour and 15 minutes. 

5. Serve with crusty bread / pasta / mashed potatoes / rice or on its own.

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