There are few people that could not help but love the old French favorite of beef bourguignon.
Originally, it was exceptionally popular in the sixties and seventies. Unfortunately, the recipe for this perfect dish was placed on the top shelves, out of reach for many decades, but now it is making a great big come back. So, your friends can just refrain from turning their noses up, if you choose to present this as your entrée, during a dinner party. It is official; beef bourguignon is now back in fashion.
So, let’s get cracking on this perfect dish!
First of all, you should dice 2lb or 900g of braising beef into large chunks. Heat a small amount of olive oil in a frying pan and then add the beef, cooking for around 5 minutes or until the meat has been browned enough.
Place the meat into the main pan that you are going to be cooking
with.
Dice a medium onion and gently brown these in the oil.
Add to the main pan and add 1 tablespoon of flour, which you should introduce slowly to the mixture to absorb all of the juices.
Gradually pour in around 425ml or just short of a pint of red wine and ensure that you stir the mixture continually, when doing so. For seasoning, add 2 cloves of chopped garlic, some thyme, a bay leaf and, of course, some salt and cracked black pepper. You should then cook for around two hours on a low simmering heat, either on your hob, or in a casserole dish.
Next, take 12oz or 350g of peeled shallots and dice around 8oz or 225g of bacon into strips.
Brown these in olive oil until they reach a light colour. Finally, you should chop 4oz or 110g of dark-gilled mushroom. Add all of these ingredients to your main pan and cook for a further one hour.
Once your beef bourguignon is ready, it is ideal to serve this with charlotte potatoes or small new potatoes with vine roasted cherry tomatoes on the side.
It is not as complicated to make beef bourguignon as you may have thought.
Moreover, it is a really tasty dish that will be enjoyed by most people.
So as not to have too much of an overdose of red wine, beef bourguignon would be very well served by a nicely chilled bottle of rose wine.
