Mmm Beef Bourguignon, a classic French braise. This is how I make it. I like equal parts red wine and beef stock and like to thicken it with almond meal, it adds a lovely richness.
This recipe is a bit of a faff to get on but once in the oven there isn’t much left to do. For the best flavour here almost everything needs to be browned first so follow the instructions below! When I made this I doubled the recipe and it served 8 so the photos are of that amount.
100-150g belly bacon, sliced
750-800g stewing beef. diced
300g little onions or shallots, cut in half or just cut larger ones into wedges
2 carrots, diced
500g assorted mushrooms - I used swiss browns, some portabello and some white. keep them quite chunky as they shrink a lot
6 sprigs fresh thyme
1 bay leaf
1 T tomato paste
1 cup red wine
1 cup quality beef stock - I used Foundation foods brand
1 bulb garlic
2-3 T almond meal to thicken
To get this done quickly I like to use two pans.
Season the meat with salt and toss in oil. Brown in batches. Transfer to oven proof dish. Brown/ saute the bacon, onions and carrots and add them into the oven dish. Add some oil and butter and brown the mushrooms (don’t season them until they are brown) and add them to the oven dish. Deglaze the pans with the wine and make sure it bubbles so it doesn’t taste heavily winey. Add in the thyme, bay, tomato paste and stock and bring to a simmer before adding to the oven dish with the whole garlic bulb.
Cook at 150 for about 2-3 hours or until the meat is tender, depending on the size the meat is cut.
Remove the herbs and the garlic bulb. Allow to cool before cutting one end and squeezing all the garlic into the beef.
Add in the almond meal to thicken. Season to taste.
We had this with greens and parnip mash. Yum.