Boeuf Bourguignonne

A recipe which has been in our family for years and was always one of my mother's favourites. It is a lovely comforting dish for cold winter evenings and can be left simmering slowly in the oven whilst you are out, ready for your return.

Serves 6

Meat Casseroles

Ingredients:

1.25 kg round or chuck steak
Flour
Olive oil
Butter
Black pepper
4 tablespoons cognac
2 carrots
1 leek
4 shallots
Lemon juice
1 medium onion
1 clove garlic
1 bouquet garni
Half a bottle of Red Burgundy
Beef stock or water to cover
18 baby onions
Sugar
12 button mushrooms
Finely chopped parsley

Method:

Remove excess fat from the beef, cut into large cubes and roll in flour. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large frying pan. Brown the meat, season and add the cognac. Ignite the cognac, then when burned off, put the meat into a casserole. Coarsely chop the carrots, leek, shallots, onion and garlic and cook in the oil remaining in the pan. Transfer to the casserole with the meat.

Add the bouquet garni. Pour over all but four tablespoons of the wine and enough water or stock to cover. Put the lid on the casserole and cook in a moderate oven (370F) for 1.5 to 2 hours. Remove from the oven, skim off any fat on the sauce, then gradually stir in 1 tablespoon of flour. Put the lid back on and return to the oven for a further 2 to 3 hours. When the meat is nearly ready brown the baby onions in butter in a saucepan with a little sugar. Add the remaining 4 tablespoons of red wine, cover and cook over a low heat until the baby onions are almost tender. Meanwhile saute the mushrooms in the remaining oil and butter and a little lemon juice.

When the meat is tender, remove the bouquet garni, correct the seasoning, add the onions and mushrooms and sprinkle with finely chopped parsley.

Boeuf Bourguignonne

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