We got as a wedding gift a Le Creuset casserole (which was a great gift!) and I couldn’t wait to cook something that required to put it in the oven. That’s when I had the opportunity to cook this recipe, Beef Bourguignon, that is slow cooked beef in wine. It’s hard to go wrong with such combination and this is one of Delia’s recipe.
The recipe is very simple and basically you don’t have to do anything. The main ingredient here is time and patience to wait to be ready. This idea of simmering meat in wine makes any not prime cut of beef turn into a high quality dish. Believe me 😉
- 2 lb (900 g) braising steak, cut into 2 inch (5 cm) squares
- 3 tablespoons olive oil
- 1 medium onion, sliced
- 1 heaped tablespoon plain flour
- 15 fl oz (425 ml) red Burgundy (or other red wine or dry cider)
- 2 cloves garlic, chopped
- 2 sprigs fresh thyme
- 1 bay leaf
- 12 oz (350 g) shallots
- 2 x 130 g packs cubetti pancetta or 225 g smoked or unsmoked streaky bacon, bought in one piece, then cut into cubes
- 4 oz (110 g) dark-gilled mushrooms, cut into chunks
- salt and freshly milled black pepper
- Pre-heat the oven to 140°C (275°F).
- Bring 1 1/4 tablespoons of the oil to sizzling point in the casserole and sear the beef, a few pieces at a time, to a rich, dark brown on all sides. Transfer the meat to a plate as it browns.
- Next add the sliced onion to the casserole and brown that a little too.
- Return the meat to the casserole and sprinkle in the flour, stirring round to soak up all the juices. Then gradually pour in the wine, again stirring all the time. Add the chopped garlic, herbs and seasoning, put the lid on and transfer to the oven. Let it cook for 2 hours (you can also cook on top of the stove on very low heat for 2 hours as well).
- In another frying pan, using a bit more olive oil, fry the shallots and bacon to colour them lightly. Add to the casserole, together with the mushrooms, then put the lid on, return to the oven and cook for a further hour.
- Serve with mashed potatoes or rice, and steamed vegetables.