BEEF BOURGUIGNON

“On the second day of Christmas a foodie gave to me, Beef Burgundy”........

“......And a French Bird in some red wine” COQ AU VIN

Today’s dish is BEEF BOURGUIGNON also known as Beef Burgundy or ‘Red Beef’. This dish is different from your usual beef stew, in that the sauce is wine based and has a more defined depth of flavor. This is one dish that will leave you wanting more and more and more. It’s such a warm and hearty meal making it perfect for the festive season.

The French knew what they were doing when creating this gorgeous dish.

This dish can be infused with any red wine but I opted for the Nederburg Baronne because of its Black-current and Cherry notes as well as it’s Spicy nuances. It was the berry and spice combination for me. Once the beef is cooked the spices from the wine really come out. This is definitely a must try dish.

For this dish to come out perfect, you’ll need to use a cut of beef that is good for stewing such as Chuck or Brisket.

INGREDIENTS

• Olive oil

• Beef cuts

• Carrots

• Onions

• Garlic

• Salt and pepper

• Flour

• Red wine

• Beef stock

• Tomato purée

• Tomato paste

• Thyme

• Parsley

• Mushrooms

• Bay leaves

• Butter

Measurements

• 1 tablespoon olive oil

• 2 tablespoons flour

• 2 cups of Nederburg Baronne red wine

• 2 cups beef stock

• 2 tablespoons tomato paste

• 4 sprigs of fresh thyme

• 2 bay leaves

• 10 fresh small white or brown mushrooms

• 2 tablespoons butter

INSTRUCTIONS

1. Preheat oven to 175°C

2. Add oil in a large pot or pan and heat it on medium heat.

3. Wash and pat dry your beef with a paper towel.

4. Cut the beef into medium to large sized chunks. Remove any unwanted fat.

5. Season your beef with salt and pepper.

6. When your oil is hot, sear your beef until a brown crust is formed.

7. Remove beef and add it to an oven safe casserole dish or pyrex.

8. Add butter to the same pan you used to fry your beef.

9. In that same pan, sauté your carrots, mushrooms and onions until softened. While the vegetables are cooking sprinkle your flour and continue to cook. Do this on medium heat.

10. Add about 4 cloves of minced garlic and cook for 1 minute.

11. Transfer your cooked vegetables to the pyrex containing beef.

12. Mix your Nederburg Baronne wine, tomato paste, tomato purée and beef stock.

13. Pour mixture into your pyrex.

14. Add your herbs on top of the beef.

15. Cover with foil and simmer for 3 hours or until the beef is falling apart.

16. Uncover the meat halfway through your cook.

17. Once the beef is cooked, remove it from the oven and serve.

18. Garnish with parsley and serve with mashed potatoes, steamed bread or rice.

19. Enjoy!