Beef Bourguignon

06:49




The classic French beef stew is the comfort food of many, particularly during cold rainy days. I like that it is a one pot dish, a time saver for busy (and lazy) mother such as myself.

I chose the shin cut for it unctuous, gelatinous meat which thickens the sauce in which it is cooked. Beef shin is generally a very affordable cut because of the long cooking time required and is sometimes seen as undesirable – but the results are well worth the wait.

Dry red wine is usually added for richness. Cabernet Sauvignon, Pinot Noir, and Merlot are good choices.
Avoid “cooking wine.” This is usually a blend of poor quality wines and added salt.

Run out of dry red wine, I used fortified wines (Port, Sherry, Dry Marsala) and so pleased to taste the added depth of flavor in the stew. (I will be using port from now on for stew)

This stew improves in flavor when made one day ahead.

My sister likes it with a dash of Tabasco while I like it with fresh sliced green chili and drizzle of dark soy sauce.

It brings a gratifying smile to my face when I see my guests wiping off the last bits of sauce in the pot with the crusty bread.


Ingredients:
1.5 kg of Shin beef cut into cubes
2 tsp of salt
1 tsp of black pepper
2 tbsp of tomatoes paste
2 tbsp balsamic vinegar
1/4 cup all purpose flour to coat the beef
2 medium yellow onion cut into chuck
2 -3 tbsp of Oil
5-7 cloves of garlic, smashed
2 cups of dry wine, or port
2 cups of water
2 cups of broth (or beef stock cubes) Optional
Herbs (1 bay leaf, ½ tsp of dry thymes or rosemary) Optional
Roots vegetable (carrots, potatoes, mushrooms)
Parsley to garnish

Method:
1. Heat a large pan over a medium heat with 2 tbsp of oil.

2. Season the beef with salt and pepper and toss in the flour to lightly coat. Brown the beef in small batches so that you will get the lovely colour and flavour. (This may be time-consuming but browning the meat adds depth and dimension to the stew)

3. Remove the meat and add the onions, garlic. Cook till the onion are softened, caramelized. Add balsamic vinegar to deglaze the pan. The vinegar will loosen all the brown bits from the bottom of the pan.

4. Add the beef back to the pot and stir in the tomato paste, add wine, water, broth, herbs.

5. Season to taste with salt, black pepper and sugar.

6. Bring to a boil and cover to braise in medium to small heat. 
    Continue to cook for about 2 hours or until the meat is fork tender, the sauce is thickened.

7. Add in the carrot and potatoes at the last half hour.

8. Garnish with parsley and serve with crusty bread.



You Might Also Like

0 comments

Comments system

Like us on Facebook