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BEEF BOURGUIGNON

BEEF BOURGUIGNON

Servings: Serves 8

Ingredients

2 kg beef chuck (front shoulder meat), cut into large bite-size pieces
1 cup flour
4 tbsp butter
200g smoked bacon or pancetta (optional)
2 brown onions or 4 shallots, peeled and sliced
2 carrots, peeled and sliced
3 cloves garlic, finely chopped
350ml good quality red wine
2 tbsp NOMU Beef Stock stirred into 500ml hot water
1 tbsp tomato paste
150g whole baby button or chestnut mushrooms
A splash of brandy 
Fresh thyme leaves, to garnish (optional)

Directions

Preheat your oven to 160°C.

Season the beef with salt and pepper and dust in the flour, shaking off the excess. Heat a few glugs of NOMU Extra Virgin Olive Oil to a heavy-based oven-proof casserole dish over a medium to high heat. Add the seasoned beef in batches and brown well all over. Do not overcrowd the pot otherwise the meat will stew and not brown, so you’ll lose flavour. Remove the beef from the pot and set aside. Pour off any excess fat.

In the same pot, add the bacon or pancetta and fry until the fat has been rendered. Add 2 tbsp butter and the onion and gently sauté with the bacon until translucent. Add the carrots and garlic and fry for another minute or so. Stir in the NOMU Roast Rub and add the beef back to the pot. Add the red wine, mix to combine, and simmer for 5 minutes to allow the alcohol to cook off. Add the prepared NOMU Beef Stock, bay leaves, and tomato paste, and stir well to combine. Cover with a lid and bring to a boil before placing into the oven for 3 hours or until the meat is deliciously tender in a rich sauce.

Cook the mushrooms just before serving. In a separate pan, melt another 2 tablespoons of butter and sauté the mushrooms until just cooked and golden brown. Flambé with a splash of brandy and add to the casserole. Season with more salt and pepper if needed.

Serve the stew in warmed bowls with creamy mashed potato, a sprinkling of fresh thyme leaves, and a glass of scrumptious red wine!

Ingredients

2 kg beef chuck (front shoulder meat), cut into large bite-size pieces
1 cup flour
4 tbsp butter
200g smoked bacon or pancetta (optional)
2 brown onions or 4 shallots, peeled and sliced
2 carrots, peeled and sliced
3 cloves garlic, finely chopped
350ml good quality red wine
2 tbsp NOMU Beef Stock stirred into 500ml hot water
1 tbsp tomato paste
150g whole baby button or chestnut mushrooms
A splash of brandy 
Fresh thyme leaves, to garnish (optional)

Directions

Preheat your oven to 160°C.

Season the beef with salt and pepper and dust in the flour, shaking off the excess. Heat a few glugs of NOMU Extra Virgin Olive Oil to a heavy-based oven-proof casserole dish over a medium to high heat. Add the seasoned beef in batches and brown well all over. Do not overcrowd the pot otherwise the meat will stew and not brown, so you’ll lose flavour. Remove the beef from the pot and set aside. Pour off any excess fat.

In the same pot, add the bacon or pancetta and fry until the fat has been rendered. Add 2 tbsp butter and the onion and gently sauté with the bacon until translucent. Add the carrots and garlic and fry for another minute or so. Stir in the NOMU Roast Rub and add the beef back to the pot. Add the red wine, mix to combine, and simmer for 5 minutes to allow the alcohol to cook off. Add the prepared NOMU Beef Stock, bay leaves, and tomato paste, and stir well to combine. Cover with a lid and bring to a boil before placing into the oven for 3 hours or until the meat is deliciously tender in a rich sauce.

Cook the mushrooms just before serving. In a separate pan, melt another 2 tablespoons of butter and sauté the mushrooms until just cooked and golden brown. Flambé with a splash of brandy and add to the casserole. Season with more salt and pepper if needed.

Serve the stew in warmed bowls with creamy mashed potato, a sprinkling of fresh thyme leaves, and a glass of scrumptious red wine!

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