Antony Worrall Thompson makes this classic French beef dish, Boeuf Bourguignon, in Daily Cooks Challenge.
Ingredients
- 4 tbsp olive oil
- 1 large carrot, cut into small dice
- 1 large onion, cut into small dice
- 2 celery sticks, finely diced
- 2 bottles red Burgundy wine
- 2 fresh thyme sprigs
- 2 cloves of garlic, sliced
- 4 fresh bay leaves
- 1.3 kg3 lb chuck or blade beef steak, cut into 5 cm (2 in) cubes
- 50 g2 oz unsalted butter
- 225 g8 oz smoked streaky bacon or pancetta, cut into lardons
- 450 g1 lb shallots, peeled but left whole
- 55 g2 oz plain flour
- 300 ml½ pt fresh dark beef or veal stock (from a carton is fine)
- Salt and freshly ground black pepper
- 350 g12 oz small chestnut mushrooms, trimmed
- 5 tbsp brandy
- Fresh flat leaf parsley, chopped, to garnish
Method: How to make Antony Worrall Thompson's beef bourguignon
Heat 1 tablespoon of the oil in a large pan. Add the carrot, onion and celery and cook for 2-3 minutes, stirring occasionally. Pour in the wine and stir in the thyme, garlic and two of the bay leaves. Bring to the boil, then reduce the heat and simmer for 15 minutes. Then allow to cool completely.
Place the beef in a large, non-metallic bowl and pour over the wine mixture. Cover with cling film and place in the fridge overnight to marinate.
Preheat the oven to 150C/gas 2. Strain the beef into a colander set over a bowl. Reserve the marinade liquid and set aside.
Heat 25g of the butter and 1 tablespoon of the oil in a large frying pan. Add the bacon and cook until sizzling and golden brown, stirring occasionally. Stir in the shallots then transfer to a large casserole dish.
Heat another tablespoon of the oil in the frying pan. Pat dry the drained beef cubes and vegetables with kitchen paper. Add half of the beef to the pan and cook until browned on all sides.
Remove the beef from the pan with a slotted spoon and add to the bacon and shallot mixture in the casserole dish. Repeat with the remaining beef.
Add 2-3 large spoonfuls of the reserved marinade mixture to the frying pan and allow to bubble down, scraping the bottom of the pan with a wooden spoon to remove any sediment. Pour into the casserole dish.
Sprinkle the flour into the casserole dish then add the remaining marinade mixture, bay leaves and the beef stock, stirring to combine. Season generously and bring to the boil, then cover and place in the oven for 3-3 1/2 hours until the beef is very tender but still holding its shape.
Halfway through cooking, heat the remaining oil and butter in a large frying pan and cook the mushrooms until just tender and lightly browned, stirring. Add the brandy and cook for another few minutes, then stir into the casserole dish and return to the oven for the remaining cooking time.
Remove the casserole from the oven and season to taste. Sprinkle lavishly with the parsley and serve directly from the casserole with bowls of steamed purple sprouting broccoli and mashed potatoes.
