Beef Bourguignon

Good

% Daily Values based on a 2,000 calorie diet

Step 1

• Preheat oven to 140c.

Step 2

• To brown the flour – sprinkle over a baking tray and place in the oven at 150c for 30 minutes. Remove and set to one side.

Step 3

• Place the red wine in a saucepan and reduce by 2/3.

Step 4

• Sauté the bacon in oil over a moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.

Step 5

• Reheat the pan until the fat from the bacon is almost smoking before you season and sauté the beef.

Step 6

• Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides.

Step 7

• In the same fat, brown the baby onions , button mushrooms, vegetables then remove them and pour out the sautéing fat.

Step 8

• Add the tomato paste, garlic, herbs and browned flour. Stir in the reduced wine and beef and enough beef stock or bouillon so that the meat is barely covered.

Step 9

• Bring to simmer on top of the stove.

Step 10

• Then cover the casserole and set in lower third of preheated oven. Regulate the heat so liquid simmers very slowly, add the onions and mushrooms, carrots after 1 hour then continue to cook for 2 ½ - 3 hours.

Step 11

• The meat is done when a fork pierces easily.