Boeuf Bourguignon

AT A GLANCE

  • Serves 6 people

  • 1.5 litres red wine
  • 150 ml vegetable oil
  • 1.5 kg oyster blade steak, cut into 5cm pieces
  • 200 gm smoked bacon, cut into lardons
  • 1 onion, finely diced
  • 1 celery stalk, finely diced
  • ¼ red capsicum, finely diced
  • 25 gm plain flour, sieved
  • 1 tsp tomato paste
  • 1 bouquet garni (see note)
  • 500 gm button mushrooms, halved
  • 2 carrots, finely diced
  • To serve: boiled chat potatoes, tossed in butter and chopped parsley
01   Cook wine in a saucepan over medium-high heat until reduced by two-thirds (20-25 minutes). Set aside and keep warm.
02   Heat half the oil in a large frying pan over high heat, add beef in batches and turn occasionally until brown (3-5 minutes). Remove beef and place in a shallow baking tray, set aside.
03   Heat remaining oil in a large casserole over medium heat, add bacon, onion, celery and capsicum and sauté until tender (7-10 minutes). Add beef, pan juices and flour and stir to combine (1 minute). Add tomato paste and stir occasionally until colour darkens (1-2 minutes), then add wine, bouquet garni and 500ml water. Bring to the simmer, reduce heat to low and cook until slightly reduced (25-30 minutes), then add mushroom and carrot and cook until meat is tender (1½-2 hours). Season to taste, discard bouquet garni and set aside in a warm place to rest (30 minutes). Serve hot with boiled chat potatoes.
Note To make bouquet garni, tie three sprigs of flat-leaf parsley, 6 sprigs fresh thyme and 3 fresh bay leaves together with kitchen string.

This recipe is from the July 2010 issue of Australian Gourmet Traveller.
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