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Easy peasy :   ★
★
★    
Economic :   ★
☆
☆    
Can freeze :   ★
★
★    
8 ServingsPreparation time 20-30 minutes.Cooking time 1 hour and 15 minutes.Easy and perfect for freezing
| Summary
I don’t compromise with this dish. I might use braising steak for my beef in ale, (and don’t get me wrong – I love it), but when I’m making a rich gravy with red wine,
I use rump steak every time. This cut of meat doesn’t need to cook for ages on a low heat but if you prefer to opt for braising steak then adjust the timings as required
(see my beef in ale recipe). I fry the ingredients (not all at once) in a wok before transferring to a large oven proof pot. I always cook large proportions and
put what we don’t eat in the freezer to be enjoyed at a later date. If you want to cook a smaller amount, then adjust the quantities accordingly.
| Summary
I don’t compromise with this dish. I might use braising steak for my beef in ale, (and don’t get me wrong – I love it), but when I’m making a rich gravy with red wine,
I use rump steak every time. This cut of meat doesn’t need to cook for ages on a low heat but if you prefer to opt for braising steak then adjust the timings as required
(see my beef in ale recipe). I fry the ingredients (not all at once) in a wok before transferring to a large oven proof pot. I always cook large proportions and
put what we don’t eat in the freezer to be enjoyed at a later date. If you want to cook a smaller amount, then adjust the quantities accordingly.
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  Ingredients
- 2Kg Rump steak
- 750ml Red wine
- 500g Shalllots
- 400g Button Mushrooms
- 200g Streaky bacon (or lardons)
- 100ml Water
- 2 x medium sized Carrots
- 2 x sticks Celery
- 3 x cloves Garlic
- 3 x TBS Tomata Puree
- 3 x TBS Rapeseed Oil
- 3 x TBS Flour
- 2 x Beef stock cubes
- 2 x tsp Thyme (dried)
- Knob of Butter
- Salt and Black Pepper for seasoning.
- A choice of potatoes for serving.
|   Method
Instructions for a delicious Boeuf Bourguignon:
- Trim off and discard any excess fat and cut the meat into large 3-4cm cubes. Sprinkle with a little salt and a good grind of black pepper to season.
- Cut the bacon into 1.5 cm pieces.
- Clean the button mushrooms and remove any unwanted stalk. Remove the skins from the shallots and shave off any
stalk/root. Peel the carrots and cut into 2cm sections. Wash the sticks of celery and cut into 4-5cm lengths (avoid the outer sticks if they're a bit woody). Finely
slice the garlic cloves.
Let's get cooking:
- Turn on the oven 150 degrees centigrade (140 Fan, Gas mark 3).
- Pour about 600ml (80% of the bottle) of the wine into a large pot and bring to a simmer. Do not drink the remaining wine, it's required later.
- In a wok (or large frying pan) add 1 x TBS rapeseed oil and bring to a medium/high heat. Add a manageable batch of the cubes of meat, brown the sides, and transfer
to the pot. Repeat until all the meat is browned, adding a little oil if necessary. Don’t clean the wok.
- Turn the heat down on the wok. Add 1 TBS of
rapeseed oil to the wok and a good knob (about 30g) of butter. Add the bacon to the wok and fry on a gentle heat. Then add the garlic and stir. Then add the vegetables
(celery, carrots, shallots, and mushrooms) and give a good stir. Turn up to a medium/high heat. Sprinkle with the dried thyme and half the flour and give a good stir.
Sprinkle on the remaining flour and keep stirring. Add 100ml of clean water and stir, and then transfer all the vegetables to the pot. Don’t clean the wok.
- Add the remaining wine (150ml) to the wok and deglaze it, capture as much flavour as possible, and pour into the pot. You’ve now finished with the wok.
- Give the pot a good stir. If it’s not boiling turn the heat up. Sprinkle in the beef stock cubes and stir. Add 3 tablespoons of tomato puree and stir. If the ingredients
aren’t covered by the liquid broth, add a little more water.
- Put the lid on and transfer the pot to the oven for 1 hour.
- After 1 hour remove
from the oven. If there's a lot of fat swimming on the surface, you can remove it with a spoon. Have a taste of the broth. I would have thought it unlikely that more salt
is required but it’s a personal thing. (If you think it would benefit from being sweeter, you can add a teaspoon of sugar).
- Serve with jacket, mashed, or new potatoes.
|   Method
Instructions for a delicious Boeuf Bourguignon:
- Trim off and discard any excess fat and cut the meat into large 3-4cm cubes. Sprinkle with a little salt and a good grind of black pepper to season.
- Cut the bacon into 1.5 cm pieces.
- Clean the button mushrooms and remove any unwanted stalk. Remove the skins from the shallots and shave off any
stalk/root. Peel the carrots and cut into 2cm sections. Wash the sticks of celery and cut into 4-5cm lengths (avoid the outer sticks if they're a bit woody). Finely
slice the garlic cloves.
- Pre-heat the oven to 150 degrees centigrade (140 Fan, Gas mark 3).
Let's get cooking:
- Pour about 600ml (80% of the bottle) of the wine into a large pot and bring to a simmer. Do not drink the remaining wine, it's required later.
- In a wok (or large frying pan) add 1 x TBS rapeseed oil and bring to a medium/high heat. Add a manageable batch of the cubes of meat, brown the sides, and transfer
to the pot. Repeat until all the meat is browned, adding a little oil if necessary. Don’t clean the wok.
- Turn the heat down on the wok. Add 1 TBS of
rapeseed oil to the wok and a good knob (about 30g) of butter. Add the bacon to the wok and fry on a gentle heat. Then add the garlic and stir. Then add the vegetables
(celery, carrots, shallots, and mushrooms) and give a good stir. Turn up to a medium/high heat. Sprinkle with the dried thyme and half the flour and give a good stir.
Sprinkle on the remaining flour and keep stirring. Add 100ml of clean water and stir, and then transfer all the vegetables to the pot. Don’t clean the wok.
- Add the remaining wine (150ml) to the wok and deglaze it, capture as much flavour as possible, and pour into the pot. You’ve now finished with the wok.
- Give the pot a good stir. If it’s not boiling turn the heat up. Sprinkle in the beef stock cubes and stir. Add 3 tablespoons of tomato puree and stir. If the ingredients
aren’t covered by the liquid broth, add a little more water.
- Put the lid on and transfer the pot to the oven for 1 hour.
- After 1 hour remove
from the oven. If there's a lot of fat swimming on the surface, you can remove it with a spoon. Have a taste of the broth. I would have thought it unlikely that more salt
is required but it’s a personal thing. (If you think it would benefit from being sweeter, you can add a teaspoon of sugar).
- Serve with jacket, mashed, or new potatoes.
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