( SERVES 4 )
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|2 tbsp||Olive oil|
|4 slices||Bacon, diced|
|1 kg||Blade steak, or chuck steak, cut into cubes|
|1 to dust||Flour|
|1||Salt & freshly ground pepper, to season|
|2 cups||Red wine|
|1||Bouquet garni, of bay, thyme, parsley, and 1 strip orange zest - tied together with kitchen string|
|4 cloves||Garlic, finely chopped|
|1½ cups||Beef stock|
|16||Portobello mushrooms, small|
- Preheat the oven to 170C. Using a cast-iron casserole dish, heat the oil and brown the bacon.
- Remove with a slotted spoon then add the onions, cooking until soft and golden, then also remove and set aside.
- Toss the meat in the flour and season. Brown in batches, removing each piece as it becomes nicely browned.
- Return all the meat to the casserole. Turn up the heat so the wine bubbles and begins reducing.
- Add the bouquet garni, garlic, reserved bacon and onions and enough stock to just cover. Cover tightly and cook for 2 1/2 hours then taste the meat for tenderness.
- Add the mushrooms and cook for a further 30 minutes.
- Serve with boiled potatoes and parsley or rice.
Chef's tip Use blade or chuck steak when making beef bourguignon - the famous peasant French dish. Cheaper cuts have good flavour but need to cook for at least three hours.
This dish is best matched with
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