Boeuf Bourguignonne with Beef Bacon Red Wine Onions Mushrooms amp Herbs
From notyourmomma 16 years ago
- 320 minutes to make
- Serves 2
First dish I ever made for my Mom all by myself after reading her Encyclopedia of Cooking A-Z. It was her mother's day supper and she was thrilled
Ingredients
- 4 oz (100g) streaky bacon shopping list
- 1 tbsp of olive oil shopping list
- 2 lb Lean Stewing steak - Cut the into 1 1/2 inch cubes shopping list
- 1 Sliced carrot shopping list
- 1 Sliced onion shopping list
- 1 tsp salt shopping list
- 1/4 tsp pepper shopping list
- 1 oz Plain flour shopping list
- 1 pints (500ml) red wine shopping list
- 1/2 pint (250) beef stock shopping list
- 1 tbsp tomato puree shopping list
- 1 garlic clove Mashed shopping list
- 1/2 tsp thyme shopping list
- 1 Bay Leaf shopping list
- 16 Small Button onions or shallots Peeled shopping list
- 2 oz butter shopping list
- 2 tbsp of olive oil shopping list
- 12 oz button mushrooms shopping list
- parsley sprigs shopping list
How to make it
- Pre-Heat the oven to 450F (230C, Mark 8).
- Slice the Streaky Bacon into lengths 1/4 inch wide. In a large Casserole heat up the Olive Oil and cook the Bacon strips until lightly brown. Spoon them out (leaving as much oil remaing as possible) and set aside in a covered bowl.
- Re-heat the remaining Oil and Bacon Fat until very hot - almost smoking. Add the cubes of Beef, in batches, and fry them until they are brown on all sides. Spoon these out and place in the bowl alongside the Bacon.
- Now add the Sliced Carrot and Sliced Onion and fry briefly while constantly stiring. When done, pour or spoon out any excess fat.
- Add the Beef and Bacon back into the Casserole. Add the Salt & Pepper and shake everything well. Sprinkle with Plain Flour and shake again. Place the Casserole uncovered into the oven on the middle shelf and baked for 4 miniues. Give everything a stir and return for another 4 minutes.
- Now reduce the oven temperture to 325F (160C, Mark 3).
- Stir in the Red Wine and enough Beef Stock to just cover the meat. Add the Tomato Puree, Garlic and Herbs. Bring to boil on the stove then cover and place back into the oven for 3 to 4 hours.
- While this is cooking prepare the Shallots and Mushrooms.
- Heat up 1 oz of the Butter & 1 tbsp of the Olive Oil in a small saucepan and when it starts to bubble add the Onions or Shallots. Gently fry them over a medium heat for arond 10 minutes until softened and brown - occasionally rolling them around so that they brown evenly. Set aside in bowl.
- Do exactly the same with the Button Mushrooms and likewise set aside in bowl.
- When the meat is ready and tender sieve the contents of the Casserole into a saucepan. Wash the Casserole, place on the stove top and place back the Beef, Bacon, Carrot and Onion. To this tuck in the cooked Onions or Shallots & Button Mushrooms.
- Skim any excess fat from the remaing strained gravy in the bowl. There should be around 1 pint of liquid. Boil and reduce down to the level where the sauce will coat a spoon.
- Pour the sauce over the meat and vegetables. Check the seasoning.
- cover the Casserole and simmer for around 3 minutes, basting the meat with the juices several times. When ready decorate with the Parsley Sprigs and serve immediately from the Casserole.
- Serve with Boiled New Potatoes.
- Serves 2 as a Main Meal.
- Based on the Beef Bourguignon recipe in:
- Mastering The Art Of French Cooking Volume 1
- by Simone Beck, Louisette Berthold & Julia Child (1961).
The Rating
Reviewed by 1 people-
Delicious!!! I couldn't cook it as long as the recipe says to...I did about 2 hours in the oven total. I did add a little cornstarch close to the end to thicken up the sauce a bit. Served over egg noodles. Hope you don't mind that I added my pict...more
mommyluvs2cook
in Santa Fe loved it
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