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Ingredient
Beef Bourguignon with Egg Fettuccine
Introduce
Chef :
Santy CoyBeef Bourguignon with Egg Fettuccine
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Ingredient
Food ration :
4 servesCooking time :
2.5 hours
100-125 g
pancetta or speck
1 tbsp
olive oil
120 g
butter
1-3 tbsp
pain flour
2 cups
red wine
1 cup
beef stock
1 clove
garlic
10-20
button mushrooms
Cooking instructions
* Step 1
Preheat the oven to 150ºC.
* Step 2
Heat the oil with 30 g butter, add the beef cubes in a several lots and brown thoroughly, removing as each is done.
* Step 3
Add 30g butter to the pan, add pancetta strips and the chopped onion and cook until softened and lightly coloured.
* Step 4
Stir in the flour and cook for another minutes.
* Step 5
Add the beef stock and the wine, stirring.
* Step 6
Return the meat to the casserole, add 1 tbsp tomato paste and season with salt and pepper.
* Step 7
Add bouquet garni and garlic.
* Step 8
Bring slowly to a simmer the cover and cook in the oven for about 1.5 minutes.
* Step 9
Meanwhile, heat the butter to the small pot, add white onion and 1/2 cup of water. Cook for 15 -20 minutes until cook and softened. Strain the water off and set aside.
* Step 10
Add 50 g butter to the pan, sauté the button mushrooms until lightly cooked.
* Step 11
After 1.5 hours the casserole is in the oven, add the onions and mushrooms to the beef and cook again for another 30 minutes.
* Step 12
Boil the egg fettuccine
* Step 13
Serve the beef Bourguignon with egg fettuccine and scatter with parsley.
* Step 14
Enjoy this dish with a beautiful red wine.
* Step 15
Note: if there is a photo you can click to enlarge it
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