Beef Bourguignonne

Beef Bourguignonne

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1.25kg stewing beef such as chuck, topside or blade
125g pancetta or speck
1 tablespoon olive oil
30g butter
24 small white onions, peeled
1 onion, finely chopped
1 tablespoon plain flour
2 cups red wine
1 cup beef stock or water
salt and freshly ground pepper
bouquet garni
1 garlic clove
10 button mushrooms
freshly chopped parsley

Method

  1. Preheat the oven to 150°C. Cut the beef into large cubes and the pancetta or speck into thin strips. Heat the oil with the butter in a flameproof casserole. Brown the small onions, then remove and set aside. Add the beef cubes in several lots and brown thoroughly, removing as each is done. Add the pancetta strips and the chopped onion and cook until softened and lightly coloured. Stir in the flour and cook another minute. Add the wine, stirring. Return the meat to the casserole and add enough beef stock or water to cover. Season with salt and pepper, adding bouquet garni and garlic. Bring slowly to a simmer then cover and cook in the oven for about 2 hours. Meanwhile, sauté the mushrooms in a little extra butter until lightly cooked. Add the onions to the beef for the last 30 minutes of cooking. Scatter with parsley and serve.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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