boeuf bourguignon recipe | Schwartz

Name: boeuf bourguignon recipe | Schwartz
Cook time: 2 min
Ingredients: 900 g (2 lb) lean stewing steak, cubed; 3 tbsp flour; 2 tbsp oil; 12 shallots; 100 g (4 oz) unsmoked streaky bacon, diced; 2 tbsp brandy (optional); 300 ml (½ pint) red wine; 300 ml (½ pint) beef stock; 2 tbsp tomato purée; ¼ tsp Garlic Granules; ½ tsp Thyme; pinch Ground Black Pepper; 1 Bay Leaves; 1 Bouquet Garni; 100 g (4 oz) button mushrooms

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Cook Time: 2 hours

Servings: 4

Cost: $18.44 /serving

Author : Schwartz

boeuf bourguignon recipe cooking recipe

Instructions

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Step 1

Pre-heat the oven to 180°C, 350°F, Gas Mark 4.

Step 2

Coat the steak with the flour. Heat oil in a saute pan. Add the shallots and bacon and fry over a brisk heat until browned. Remove from the pan and place in a casserole dish. Add the meat to the pan and fry until browned on all sides. Then transfer to the casserole.

Step 3

If using brandy, pour it into the casserole and set alight. When the flame dies, add the wine to the pan and bring it to the boil and simmer for 2 minutes, stir it into the casserole with the stock, puree, Garlic Granules, Thyme, Pepper, Bay Leaf and Bouquet Garni. Cover the casserole, place it in the oven and cook for 1¼ hours. Add the mushrooms and cook for a further 45 minutes or until the meat is tender. Taste and adjust the seasoning. Discard the Bay Leaf and Bouquet Garni before serving.

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