Recipe by Lene
This is a classic that never fails to go down well. And while you've got the oven on, why not pop in some rosti dauphinoise.
Top Review by ~*Sue*~Chef
This is one tasty dish! The house smelled heavenly while I was in the oven. I have made this for "Freeze It" tag to see how it stands up to freezing. Over all it freezes pretty good. I prepared the recipe exactly as directed. Being single, I served myself a helping with some crusty french bread. After the dish cooled down I ladeled it into single serving containers to freeze. Re-heating--I allowed the container to defrost in the frige and re-heated in the microwave. The texture was not quite the same as the freshly made bourguignonne (it seemed to thicken up), but it was still tasty.
- 2 tablespoons olive oil
- 750 g cubed braising steak or 750 g stewing beef
- 3 tablespoons flour, seasoned with
- salt and pepper
- 9 shallots, halved
- 3 garlic cloves, halved
- 125 g lardons or 125 g cubed pancetta
- 75 ml red wine
- 2 sprigs fresh thyme
- 1 tablespoon tomato puree
- 250 g button mushrooms
- salt & freshly ground black pepper
Directions See How It's Made
- Preheat the oven to 180 degrees centigrade. Set a 3 litre flameproof casserole with a lid over the heat and add the olive oil.
- Toss the meat in the seasoned flour then cook in batches in the hot oil for 3-4 minutes until nicely browned. Remove each batch with a slotted spoon and set aside. Now cook the shallots, garlic and pancetta in the pan for 5 minutes, stirring frequently until golden brown.
- Return the meat to the pan then pour in the wine and bring to a steaming boil. Stir in the thyme, tomato puree and some seasoning. Cover with the lid and cook in the oven for 1 hour. Add the mushrooms, cover and return to the oven for a further 30-45 minutes until the meat is tender. Serve straight from the casserole.