Preheat the oven to 150 deg C/ 300 deg F. Heat 25g
of the butter and 1 tablespoon of the oil in a
large casserole. Cook the lardons over a medium-
high heat, stirring for 2 minutes, or until
beginning to brown. Use a slotted spoon, remove
from the casserole and drain on kitchen paper.
Trim the beef and cut it into 5cm/2cm chunks. Add
the beef to the casserole and cook over a high
heat, stirring frequently for 5 mins, or until
browned on all sides and sealed, adding more of the
butter or oil to the casserole as necessary. Using
a slotted spoon, transfer the beef to a plate.
Pour off all but 2 tbsp of the fat from the
casserole. Add the garlic, carrot, leek and onion
and cook over a medium head, stirring frequently
for 3 mins or until the onion is beinning to
soften. Sprinkle in the flour, season to taste with
salt & pepper and cook, stirring constantly for 2
mins, then remove from heat.
Gradually stir in the wine and stock and add the
tomato puree and bouquet garni, then return to
the head and bring to the boil, stirring and
scraping any sediment from the base of the
casserole.
Return the beef and lardons to the casserole and
add extra stock if necessary so that the
ingredients are covered by about 1 cm of liquid.
Slowly return to the boil, then cover and cook in
the preheated oven for 2 hours.
Meanwhile, heat 25g of the remaining butter and
the remaining oil in a large frying pan and cook
the baby onions over a medium-high heat, stirring
frequently, until golden all over. Using a slotted
spoon, transfer the onions to a plate.
Heat the remaining butter in the pan and cook the
mushrooms, stirring frequently, until golden
brown. Remove from the pan and then stir them,
with the onions, into the casserole, re-cover and
cook for a further 30 minutes, or until the beef
is very tender.
Discard the bouquet farni, then adjust the
seasoning to taste.
Serving
Suggestions
Serve garnished with parsley, accompanied by plenty of French bread for mopping up all the juices.
Originally Submitted
5/14/2013
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