Beef Bourguignon
A French classic from France: The Cookbook Share
Preparation time: 20 minutes
Cooking time: 2 1/2 hours
Serves 6
Ingredients
60 g (2 oz) button onions or shallots
100 g (3 ½ oz) bacon lardons
700 g (1 lb 8 ½ oz) stewing beef, cut into pieces
30 g (1 ¼ oz) flour
300 ml (½ pint) any stock, hot
300 ml (½ pint) red wine
1 bouquet garni
Salt and pepper
100 g (3 ½ oz) mushrooms, peeled and chopped
Method
In a heavy-based pan over a medium-high heat, fry the onions and lardons until browned. Remove them, add the meat and brown it on all sides.
Sprinkle with the flour, stir until browned, then add the hot stock. Add the lardons, onions, wine and bouquet garni, and season with salt and pepper.
Simmer gently on a low heat for 2 hours, then add the mushrooms and cook for 30 minutes more.
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