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Beef bourguignonne

Neil Perry
Neil Perry

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As winter nears and the weather cools, this hearty dish is a family favourite.
As winter nears and the weather cools, this hearty dish is a family favourite.William Meppem

This classic dish rewards the softly-softly approach: cook it slowly and gently and you will get a juicy, tender result; boil it and it will be tough. You can change it up by adding a dark beer instead of wine, which works remarkably well.

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Ingredients

  • 750g good quality blade or chuck steak

  • 75g pancetta, rind removed

  • 1½ cups good quality red wine

  • 1 cup veal stock, approximately

  • 1 tbsp sea salt

  • 3 tbsp olive oil

  • 3 tbsp unsalted butter

  • 1 small brown onion, diced

  • 1 small carrot, roughly chopped

  • 2 garlic cloves, finely chopped

  • 1 tbsp plain flour

  • 2 bay leaves

  • 8 small eschalots, peeled

  • 150g small button mushrooms

  • 1 tsp thyme leaves, plus extra to serve

  • Freshly ground black pepper

  • buttery mash, to serve

Method

  1. Step 1

    Trim beef of any fat and cut into 3-4cm pieces. Cut pancetta into 5mm x 5mm thick matchsticks.

  2. Step 2

    Preheat oven to 140C.

  3. Step 3

    Place the red wine into a saucepan and reduce by a third, about 8 minutes, then add the veal stock and bring up to the boil.

  4. Step 4

    In a separate oven proof casserole dish, heat 1 tbsp olive oil and 1 tbsp butter. Season beef with sea salt and pan fry in batches until nice and golden in colour. Remove the beef from the pan and add 1 tbsp oil and 1 tbsp butter. When the butter is foaming, add onions and carrots. Slowly cook for about 8 minutes, then add garlic, cook for a further 4 minutes, then add the flour, mix through and gently cook for about 3 minutes.

  5. Step 5

    Pour the hot red wine and stock mixture into the pan; do this gradually to ensure that no lumps form. Bring up to a gentle boil. Return beef pieces to the pan with any resting juices and the bay leaves. Cover with a lid and place into the oven and cook for 2–2½ hours, or until tender.

  6. Step 6

    In a frying pan, heat the remaining oil and butter and add the pancetta and cook until lightly coloured, about 4 minutes, then remove from the pan. Add eschalots and colour then remove, finally add the button mushrooms and lightly sauté.

  7. Step 7

    Add pancetta, eschalots, mushrooms and thyme leaves to the braised beef. Cook for a further 15 minutes. Serve with buttery mash, extra thyme and freshly ground pepper.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.smh.com.au/goodfood/recipes/beef-bourguignon-20160628-gptjjp.html