A classic French stew.
2 tbsp (30ml) olive oil
800g-1kg beef chuck steak, cubed
2 tbsp (30ml) flour
125g bacon, diced
8 pickling onions, peeled
2 carrots, finely chopped
2 celery sticks, finely sliced
2 cloves of garlic, crushed
4 sprigs of thyme
200g portabella mushrooms, cleaned and left whole
¼ cup (60ml) tomato puree
1 bottle (750ml) red wine
Preheat oven to 160°C.
Dust steak cubes with the flour and season with salt and black pepper. Set aside.
Heat a heavy based saucepan or casserole dish, (one that can go into oven) add olive oil and quickly sear meat until well browned. Remove from pan and set aside.
Using the same pan, sauté the bacon, pickling onions, carrots, celery, garlic, thyme and mushrooms for a few minutes or until golden brown.
Return meat to saucepan, stir in tomato puree and wine and bring to the boil.
Cover casserole with a lid or foil and place into oven for 2-2½ hours or until meat is soft and tender, and sauce is slightly thickened.
Remove from oven and serve with steamed rice and seasonal vegetables.
Red Burgundy (Pinot Noir) is the traditional match for Beef Bourguignon but this is an accommodating dish and almost any red wine will do, the one proviso being to avoid wines that are excessively fruity and soft – you want to complement the essentially savoury flavours on the plate with something dry in the glass.