A good Beef Bourguignon needs little introduction, tender fall apart beef braised in red wine.
600g diced beef (braising beef like shin or blade)
Half an onion, diced
2 cloves of garlic, finely chopped
Small bunch of parsley, leaves and stalks separated
Few sprigs fresh thyme
4 slices unsmoked streaky bacon
500ml beef stock
Half a bottle of good red wine (Cote du Rhone is ideal)
2 Tbsp plain flour
25g of butter
1 Tbsp tomato puree
1 Tsp sherry vinegar
1 Tsp dijon mustard
Salt and pepper
400g whole shallots
200g button mushrooms
Olive oil for frying
Pre-heat the oven to 150°c. Place a large ovenproof casserole dish on the hob over a high heat and add a lug of olive oil. Working in batches so not to overcrowd the pan, season the beef well with salt and pepper then brown on all sides until golden and caramelised, remove the beef when browned and set aside. Finely chop the parsley stalks and set aside the leaves for serving. Add another drop of olive oil to the pan and fry the bacon until just crisp, add the onion, garlic and chopped parsley stalks. Cook for a few minutes to soften the onion and then add the tomato puree the butter and the flour. Fry for a few minutes more to cook the flour out then add the beef back to the pan along with the thyme sprigs, wine and stock. Bring to the boil, season lightly with salt and pepper and pop the lid on. Place the casserole in the oven for an hour and 15 minutes.
While the beef is in the oven and just before the time is up, peel the shallots but keep them whole. Trim the mushrooms. Heat a shallow frying pan over a high heat and add a lug of olive oil. Fry the mushrooms and shallots over a high heat until golden brown all over then add to them to the casserole, pop the lid back on and cook in the oven for a further 30 minutes or until the beef is tender and the sauce has thickened. (note – if your sauce looks a little loose you can leave the lid slightly ajar in the oven for the last 30 minutes of cooking to help thicken it up)
When the Beef Bourguignon is finished remove it from the oven and allow it to rest for 5 minutes. Finely chop the parsley leaves and add them to the beef along with the sherry vinegar and mustard and stir through. Serve with new potatoes or Boulangere potatoes and buttered spring greens.