21 Feb Gail's Beef Bourguignon (Stew)
1 kg braising beef cubed
6 rashers diced bacon
375 g ( 1 1/2 punnets whole button mushrooms )
16 small whole pickling onions peeled
3 tbsp olive oil
2 tbsp butter
2 tsp minced garlic
1 1/2 tbsp flour
2 x crushed bay leaves
4 x sprigs fresh thyme
2 tbsp fresh chopped parsley
2 x sprigs fresh Rosemary
1 1/2 cups dry red wine (optional if not using wine increase beef stock)
2 tbsp Brandy ( optional )
300 ml beef stock + extra added bit by bit to keep stew from scorching
Salt to taste at the end
Coarse black pepper
In a large heavy saucepan add 1 tbs olive oil & chopped bacon and cook until crisp.
Remove and set aside in a bowl.
Add butter to saucepan and add whole mushrooms and pickled onions.
Stir fry for 8 minutes. Remove and add to bacon. Set aside.
In the same saucepan add cubed beef with garlic and 2 tbsp olive oil and brown meat on medium heat until not pink anymore.
Sprinkle flour over meat while stirring. Add herbs and seasoning. Add brandy and red wine and bring to boil.
Simmer for 5 minutes to reduce the liquid. Add beef stock and continue simmering for 2 hours.
Add additional beef stock if needed to ensure the saucepan does not cook dry.
Add back bacon, mushrooms and pickled onions to saucepan and simmer for a further 30 minutes.
Serve with Jasmine rice and steamed vegetables.
Recipe Source : Hamlyn 1000 Recipes
Prepared, tried and tested by: Gail Haselsteiner