Beef Bourguignon
Over a year ago
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Ingredients
- 800 - 1000g Beef Cheek
- 250 ml Burgandy Red Wine
- 250 ml Good Beef Stock
- 1 Large Onion
- 2 - 4 Shallots
- 2 Carrots
- 150g Porcini Mushrooms
- 150g Streaky Bacon cut into Lardons
- 2 tbsp Dried Thyme
- 2 Bay Leaves
- Oil For Frying
- 1 knob Butter
- 3 tbsp Plain Flour
- 2 - 4 Cloves Garlic
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Description
Classic French dish done low and slow for the best results.
Method
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1
1. Finely chop the shallots and fry in the oil and butter with the lardons.
2. Coarsely chop the onion and carrots into 3 or 4 pieces and add to a roasting pot along with the shallots, lardons, mushrooms, whole peeled garlic cloves, thyme and bay leaves.
3. Chop the beef cheeks into bite size pieces and sear in a pan to brown on the exterior, before adding to the pot. Also add any juices left in the pan.
4. Cover the ingredients with the wine and beef stock, sieve in the flour, and bring to the boil on the hob before transfering to the oven at 150 C for 3 hours.
5. Remove the onion and carrot and discard, and drain the cooking liquer and return to the pan. Simmer and reduce until the sauce is thick and viscous.
6. Arrange the beef pieces and mushrooms on plates and cover with the sauce. Serve with a potato gratin.
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