Mediterranean beef bourguignon
2 hours 30 min
My Mediterranean take on a French classic. A rich, hearty, delicious beef stew to delight all the family. Served with mash, it provides a comfort blanket second to none.
Señor
3 people made this
Ingredients
Serves: 4
- 4 tablespoons extra virgin olive oil
- 15g (1/2 oz) butter
- 450g (1 lb) diced stewing steak
- 200ml beef stock
- 45g (1 1/2 oz) cubed pancetta
- 12 whole shallots, peeled (or 1 onion, chopped)
- 1 leek, finely sliced
- 2 cloves garlic, finely chopped
- 1 carrot, finely diced
- 1 stick celery, finely diced
- 2 tablespoons finely chopped red pepper
- 4 ripe tomatoes, peeled and chopped
- 1 tablespoon plain flour
- 4 sprigs thyme
- 1 bay leaf
- 400ml red wine
- salt and black pepper
Method
Prep:30min ›
Cook:2hr ›
Ready in:2hr30min
- Add two tablespoons of oil and the butter to a large pot, heat to a medium high temperature and add the beef. Cook, stirring constantly, for a couple of minutes, until the cubes are browned on all sides. Remove meat and set aside and pour the juices into the stock.
- Add remaining oil and gently fry the pancetta for 3 minutes until golden but not crispy. Add the shallots, leek and garlic and cook for a further 1 minute.
- Add the carrot, celery, red pepper and tomatoes and continue cooking for a further 4 minutes or so until all slightly softened.
- Sprinkle the flour over the mixture, stirring for a minute to mix well. Return the meat to the pot with the thyme, bay and wine. Bring to the boil and reduce the wine by about half.
- Add the stock with a few turns of pepper mill, again bring to boil and then simmer for 1 to 2 hours, checking regularly after 1 1/2 hours until the beef is soft and tender. (If it becomes too thick add a little water and cover for a bit.)
- Taste for seasoning and remove the thyme sprigs and bay leaf. Serve and enjoy.
