PARIS BEEF BOURGUIGNON
Beef Bourguignon features beef, mushrooms and carrots simmered to tenderness in beef broth seasoned with onion, red wine, garlic and thyme.
1 lb Top Sirloin, cut in 1" square cubes
1/4 cup all-purpose flour
2 tbsp olive oil
2 cups sliced mushrooms
2 cloves garlic, minced
1 tsp dried thyme leaves, crushed
2 cups fresh OR frozen baby carrots
1 (14 oz) can Beef Broth
1/2 cup Burgundy OR dry red wine
>> Coat beef with flour. Heat oil in skillet. Add beef and cook until browned, stirring often.
>> Add mushrooms, garlic and thyme and cook until mushrooms are tender. Add carrots, broth and wine. Heat to a boil. Cover and cook over low heat 20 minutes or until done.
>> Serving suggestions:
This hearty, "Uptown" stew pairs perfectly with mashed potatoes seasoned with roasted garlic-scented chicken broth and freshly ground black pepper. Complete this menu with a crusty loaf of French bread, sliced cucumbers tossed with vinaigrette and a fruit tart homemade or from the bakery.
2 lbs /900g Top Sirloin, 1" thick
3 tablespoons plain flour
6 oz /180g smoked or unsmoked streaky bacon, diced
1 medium onion finely chopped
2 cloves garlic, peeled
8 small shallots (baby onions), peeled
2 sprigs fresh thyme
2 bay leaves
4 oz /110g small dark gilled mushrooms
15 fl oz /425ml red Burgundy wine
a few dashes Worcestershire sauce
Salt and freshly milled black pepper
• Cut Steak into 1" /3cm squares. Place the four in a bowl and season with salt and freshly milled black pepper. Mix well and then toss the cubes of Steak in the flour to coat evenly. Shake off any excess flour and place to one side.
• Heat about 3 tablespoons of olive oil in a large solid based frying pan. When the pan is smoking add just enough of the flour dusted Steak to half cover the pan. Toss the Steak regularly so as not to burn. Allow the cubes to take on a light crust and then remove with a slotted spoon to a large casserole dish or crock pot dish.
>> COOK'S TIP
The meat in this Beef Bourguignon recipe must be browned in small batches over a high heat otherwise the pan will fill with juices and it will braise rather than fry.
• Again in the hot pan with just a little oil, sauté the bacon tossing frequently until nicely browned and starting to crisp. Remove with a slotted spoon to the casserole dish.
• Once more add a little oil to the pan and when hot, add the onions, garlic and shallots. Fry gently tossing frequently until lightly browned and softened. Remove with the slotted spoon to the casserole dish.
• Finally sauté the mushrooms in a little oil over a high heat until lightly browned. Remove with a slotted spoon to a separate dish. Set aside for later.
• Add the red wine, fresh thyme, bay leaves and Worcestershire sauce to the casserole. Season with salt and freshly milled black pepper and stir well to combine all of the ingredients together. cover the dish with a lid and braise very slowly in an oven preheated to 275°F /140°C for around 2 hours. In the last 15 minutes of cooking, remove the dish from the oven, add the mushrooms and return the covered dish to the oven.
• If using the crock pot, follow the manufacturer's recommendation for cooking time. I generally cook a beef casserole on low for 6 to 8 hours.
• Once the dish is cooked, remove from the oven or slow cooker and remove the bay leaves and thyme. Taste and adjust the seasoning if necessary.
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