Also called beef Burgundy, this traditional French beef stew is braised in red wine for mouth-watering results. Serve with mashed potatoes for a real comfort food experience.
Ingredients
Method
Ingredients
- 2kg Beef cut into large bite sized pieces
- sea salt
- black pepper
- 1 cup of flour
- A few glugs of olive oil
- 65g butter
- 200g smoked bacon or pancetta (optional)
- 12 shallots peeled and halved
- 2 celery sticks sliced
- 2 carrots sliced
- 3 cloves of garlic finely chopped
- 1 tbsp roast rub
- 350ml good quality red wine
- 2 tbsp beef stock stirred into 500ml hot water
- 1 tbsp tomato paste
- 150g whole button or chestnut mushrooms
- A splash of brandy (optional)
- Fresh parsley leaves to garnish
- 1 bunch of spices (based on fresh parsley, rosemary and 2 bay leaves)
TO THICKEN THE BUTTER MANÉ
- 45g softened butter
- 2 tbsp. wheat flour
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Method
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1Place a Le Creuset 24cm Signature Round Casserole with 3 tablespoons of oil over medium heat. Add the bacon and sauté until lightly browned, then remove with a slotted spoon (leave the oil in the casserole) and set aside.
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2Add the beef in portions and sear.
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3Return the bacon and all the meat to the casserole and deglaze with wine.
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4In the same casserole, add the garlic, tomato purée, beef stock, carrots, the bouquet of spices, and 2 teaspoons of black pepper. Bring the ingredients to a boil over medium heat. As soon as the contents of the casserole simmer, reduce the temperature and simmer covered for 2 hours.
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5Caramelise the shallots half an hour before the beef is ready. To do this, melt 30g of butter in a saucepan at a low temperature. Add the shallots and caramelize them for 10-15 minutes until golden brown. This process takes patience, but the slow caramelization process creates a more intense flavour. Once the shallots have finished caramelising, transfer them to a plate with a slotted spoon.
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6Melt the remaining 30g of butter in the pan, add the mushrooms, and sauté until golden brown.
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7After 2 hours, carefully remove the lid from the casserole and remove the spice bouquet.
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8For the beurre manié, mix the butter and flour in a bowl. Add in small amounts and stir with each addition. Add the caramelised shallots and mushrooms. Reduce and allow to thicken for 10-15 minutes.
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9Stir everything well and season to taste. Sprinkle with parsley before serving.
Mashed potatoes or fresh baguettes go very well with this dish.
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