Boeuf Bourguignon
Ingredients for 6 people
- 1,5 kg braising/stewing steak
- 200 g lean smoked bacon
- 2 dessert spoons oil for frying
- 40 g butter
- 2 dessert spoons plain flour
- 1 sprig thyme
- 1 bay leaf
- Salt and pepper
- 24 pearl/pickling onions (not pickled onions!)
- 1 T-spoon sugar
For the marinade:
- 1 onion
- 2 shallots
- 1 dessert spoon olive oil
- 1 T-spoon roughly ground pepper
- 1 l red wine (Burgundy)
- 1 sprig thyme
- 1 bay leaf
Preparation
Prepare the marinade:
Peel and slice the onion and shallots. Chop the steak into bite-size pieces. Put the steak in a large dish and add the onion, shallots, thyme, bay leaf and pepper. Add the wine and olive oil and stir well with a wooden spoon. Cover and leave to marinate for 24 hours (if possible, in a fridge).
Remove the meat from the marinade and dry carefully on kitchen paper. Strain the marinade and bring to the boil in a saucepan. Dice the bacon, removing any fatty edges.
Heat the frying oil in a large heavy saucepan, fry the bacon and remove with a slotted spoon. Add the steak to the pan, brown all round and remove with a slotted spoon.
Pour the fat from the pan and then heat 20 g butter. Add the steak, sprinkle with flour and mix well with the butter. Add the hot marinade and season with the thyme, bay leaf, salt and pepper. Cover the pan with aluminium foil and tie in place, and then put the lid on the pan over the foil. Reduce the heat to low and simmer for about 2 hours. Check the steak is tender and if necessary simmer for a little longer.
Peel the pearl onions place in a small pan with 20 g butter, the sugar and 4 dessert spoons water. Bring to the boil, cover and simmer gently for about 10 mins.
When the steak is tender remove the thyme and bay leaf from the pan, add the diced bacon and pearl onions and stew for a further 15 mins.
Serve with pasta or baguette and a fresh red wine.
