Beef Bourguignon

05/12/2020

Ingredients

• olive oil and butter
• 500g bladesteak/sukade/oysterblade
• mirepoix
  • 1 large carrot finely diced
  • 1 large onion finely diced
  • 4 celery sticks finely diced
• 1 whole cloves of garlic diced
• 300g mushrooms chopped
• 200g pearl onions ( or small onions quartered)
• 50g pork fat (lardons are best, try to avoid anything smokey)
• 20g tomato paste
• ~350ml of red wine
• thyme
• bayleaf
• parsley
• oat flour for thickening

Steps

• salt beef on all sides and let rest for ~1hr.
• preheat oven to ~110C (~230F).
• add a little bit of olive oil to dutch oven and render pork fat.
• remove pork and set aside, turn heat to high.
• brown beef on all sides then remove and set aside with the pork.
• reduce heat to medium-low and add the mirepoix.
• simmer for ~10minutes then season.
• add bayleaf, thyme, parsley and garlic. Simmer until fragrant (~2min). Do not let garlic burn.
• add tomato paste and cook further ~1min.
• add red wine and de-glaze the pan. Simmer for 5min.
• return meat and pork to pot.
• add lid to dutch oven, and place in oven for ~4-6 hours. Checking every 2 hours.
• around 1 hour before serving, fry pearl onions and mushrooms in some butter with more thyme and parsley. Once golden (~5-10minutes), remove from heat and add to the stew.
• (optional) near the end, mix a tablespoon of oat flour with juices from stew in a cup to create a slurry. Add the slurry back to the stew and cook for a further 5min.
• serve on rice or mash potatoes.