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Mediterranean Beef Bourguignon Recipe

Ingredients

How to make it

  • Pour two tablespoons of oil and butter into a large pot, heat to a medium high temperature and add the Beef;
  • Cook, stirring constantly, for a couple of minutes, until the cubes are browned on all sides;
  • Remove meat and set aside and pour the juices into the stock;
  • Add other 2tbsp oil and gently fry the pancetta for 3 minutes until golden but not crispy;
  • Add the shallots, leek and garlic and cook for a further 1 minute;
  • Add the carrot, celery, red pepper and tomatoes and continue cooking for a further 4 minutes or so until all slightly softened;
  • Sprinkle the flour over the mixture, stirring for a minute to mix well;
  • Return the meat to the pot with the thyme, bay and wine. Bring to the boil and reduce the wine by about half;
  • Add the Stock with a few turns of pepper mill, again bring to boil and then simmer for 1 to 2 hours checking regularly after an 1½ hours until the Beef is soft and tender (If it becomes too thick add a little water and cover for a bit);
  • Taste for seasoning and remove the thyme sprigs and bay leaf.

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The Cook

DonSpain Marbella, Spain

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