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Ingredient
Beef Bourguignon
Introduce
Chef :
Keith VigonBeef Bourguignon
This dish comes from the Burgundy area of France which is how it got its name. You can use any red wine but classically you would use a Burgundy as quoted in the recipe
Ingredient
Food ration :
4 servingsCooking time :
170 mins
2 tablespoons
olive oil
1 tablespoon
plain flour
450 mL
red Burgundy wine
1 clove
garlic
225 g
button mushrooms, halved
to taste
salt and black pepper
Cooking instructions
* Step 1
In a flameproof casserole dish heat the oil and add the bacon and baby onions.
* Step 2
Fry for 8 to 10 minutes until the onions are browned and the bacon fat is transparent.
* Step 3
Remove with a slotted spoon and reserve
* Step 4
To the casserole dish, add the beef and fry quickly on all sides until browned.
* Step 5
Add the sliced onion and continue cooking for another 4 to 6 minutes
* Step 6
Sprinkle the flour on top and stir well
* Step 7
Pour the wine over all, then add the bouquet garni and garlic.
* Step 8
Cover and and simmer gently for about 2 hours.
* Step 9
Stir in the reserves sautéd the onions and bacon and if necessary add a little extra wine
* Step 10
Add the mushrooms, cover and cook for a further 30 minutes.
* Step 11
Remove the bouquet garni and the garlic and garnish with chopped fresh parsley
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