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http://www.lifestylefood.com.au/recipes/15771/beef-bourguignon

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Beef Bourguignon

This recipe is from episode 27 of Good Chef Bad Chef series 3.

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Ingredients

  • 1 kg lean braising beef (chuck, blade or rump) cut into 2 cm dice

  • salt

  • freshly ground black pepper

  • 2 tbsp olive oil

  • 100g thick-cut rashers smoky bacon, cut into 2cm dice

  • 150g butter (optional)

  • 10 shallots, chopped

  • 1 medium onion, finely diced

  • 1 medium carrot, thinly sliced

  • 200g button mushrooms (halved if they’re large)

  • 1 tbsp smoked paprika

  • 1 cup good red wine

  • 1½l good-quality beef stock

  • 2 tbsp corn flour mixed to a paste with a little water (optional)

  • ½ cup sour cream

  • ¼ cup snipped chives

  • ¼ cup chopped parsley

Method

  • 1.

    Season the beef with salt and pepper. Heat the olive oil in a heavy- based casserole over a medium heat. When the oil is sizzling, brown the beef in batches, so that the heat stays high. Transfer the browned beef to a plate.

  • 2.

    Add the bacon to the casserole and fry until golden brown.Transfer to a plate with the beef.

  • 3.

    Add the butter to the casserole and when it sizzles add the shallots. Fry over a medium heat until the shallots start to soften and begin to colour a lovely golden brown. Lower the heat and add the diced onion and carrot. Sauté for 5 min until they soften.

  • 4.

    Add the mushrooms and sauté for 4 min, stirring from time to time.

  • 5.

    Stir in the paprika then add the wine and stock. Return the beef and bacon to the casserole, increase the heat until the liquid boils, then lower the heat and simmer gently, uncovered, for 1 ½ hours, or until the meat is tender. Top up with stock or water if drying out.

  • 6.

    To thicken the sauce stir in corn flour paste. Simmer for a further 5 min, until sauce thickens. Serve with sour cream and fresh herbs and plenty of buttered new potatoes.

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1 comment • 4 ratings
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Posted by Brendan OReport
Unusual putting paprika in, could you explain why?
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