This is my Mothers recipe.
Also known as Beef Burgundy or Boeuf à la Bourguignonne,
this traditional French (peasant) dish originated in early 20th century and has become a classic is haute cuisine.
The process of making this utterly divine stew is to braise the meat in red wine (Burgundy) for two days then add lardons, onions, mushrooms and whole heap of other ingredients to which you braise and slowly cook for hours and hours and hours.
This is so delicious, I suggest you make it as soon as possible.
1.8 kg chuck steak, sinew trimmed and cut into 5 cm chunks
2 tbsp vegetable oil
1/4 c plain flour
1 L beef stock, good quality
Sea salt and pepperMarinade
2 btl (750ml each) red wine
2 brown onions, sliced
2 large carrots, sliced
Large bouquet garni
5 cloves garlic, crushed
2 tsp black peppercorns
2 tbsp vegetable oilStew
1 tbsp vegetable oil
500 g lardons or lean bacon pieces, diced
35 baby onions, peeled
500 g button mushrooms, quartered
125 ml beef stock, good quality
For the marinade, combine all ingredients except the oil in a saucepan and gently bring to the boil. Lower heat and simmer for 5 minutes. Remove from heat and allow to cool.
Place beef chunks a non metalic bowl, pour over completely cooled marinade. Spoon over oil, cover and refrigerate for 2 days.
Preheat oven to 150 degrees.
Remove beef from marinade using a slotted spoon and pat pieces dry with paper towels.
Strain marinade, reserving the liquid and vegetables separately.
Heat oil in a large flameproof casserole dish. Add beef, a few pieces at a time. Brown thoroughly on all sides. Do this in batches.
Once beef is browned, set aside. Reduce heat to medium and add vegetables from marinade. Fry for around 5 minutes or until lightly browned.
Stir in flour and cook, stirring constantly until well browned.
Add the marinade liquid, watch as it may spit. Bring to the boil, stirring constantly as it thickens. Lower heat and simmer for 2 minutes to reduce volume.
Stir in stock with a little salt and pepper.
Place the beef back into the dish and push pieces well into the sauce. Cover casserole and bring to the boil.
Place in oven and cook for 3 hours or until the beef is very tender and falls easily.
For the remaining stew ingredients, heat oil in a large saucepan and fry lardons/bacon until browned. Remove from pan, set aside.
Add onions to the pan and brown. Set aside with bacon.
Fry mushrooms in pan until lightly browned and all the moisture has evaporated. Add to onions and bacon.
Deglaze pan by adding stock and bring to the boil. Stir to dissolve the pan juices and pour the liquid over the bacon, onions and mushrooms.
When the beef is super tender, remove from the oven. Lift out the chunks and set aside. Strain the sauce through a fine strainer pressing well to extract all the flavour from the vegetables.
Wipe the casserole dish clean and pour the sauce back in. The sauce should lightly coat a spoon. If it is too thin boil it until it reduces and thickens.
Stir in the beef with the onions, bacon, mushrooms and liquid.
Cover and simmer until the onions are tender and their flavour has been absorbed into the sauce. Roughly 15 minutes.
Taste and adjust seasoning.
Serve with boiled potatoes, green beans and warmed bread.
Once you have finished cooking, allow to cool before keeping in the fridge for one day. The flavour improves and it will tastes unbelievably amazing.