Recipes

WINTER WARMER

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12 January 2010

Beef Bourguignon
Piaf Dulwich, 75-77 Dulwich Village, SE21 7BJ, 020 8693 9331

Preparation time 30 minutes
Cooking time 3 hours
Serves 4-6

Ingredients:
1kg braising steak, cut into
2 inch (5cm) cubes
3 tablespoons olive oil                                                                 
1 medium onion, sliced
2 tablespoon plain flour
300 ml red Burgundy
(or other red wine)
500 ml beef stock
2 cloves garlic, chopped
2 carrots diced
2 sprigs fresh thyme
2 bay leaves
200g sliced onions
200g shallots
200g button mushrooms
salt and freshly milled black pepper

How to make:
Heat 2 tablespoons of olive oil in a casserole dish or pan and sear the beef, a few pieces at a time, until the beef is browned on all sides. Transfer the meat to a plate. Next add the sliced onion to the casserole dish and sauté until softened.

Now return the meat to the casserole dish or pan and sprinkle in the flour, stirring round to soak up all the juices. Then gradually pour in the red wine and beef stock, again stirring all the time.

Add the chopped garlic, carrots, herbs and seasoning, put the lid on and cook very gently on top of the stove or transfer to the oven - and cook for 2 hours.

Then, using a bit more olive oil, fry the shallots in a small frying pan to colour them lightly. Add to the casserole, together with the mushrooms, then put the lid on and cook for a further hour. Serve with creamy mashed potatoes for a delicious warming winter meal.

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