Beef bourguignon with glazed onions
Beef bourguignon is one of the nicest stews out there. This famous french dish first came to my notice when I got my first copy of Julia Child's 'Mastering The Art of French Cooking'. This is a rich and filling stew that will warm the coldest evening and make you feel much better when you're feeling sad. It takes a little time to prepare, but the extra effort is really worth it. This is a recipe i was given when working in a restaurant, so it makes a lot of options, but freeze some and have plenty on hand when you really fancy it.
300ml red wine (merlot or pinot noir)
2 large onions, quartered
200g diced bacon
handful parsley, chopped
20 silverskin onions, whole
1kg braising steak, thickly cubed
2 Tbsp flour
2 cloves garlic
1 bouquet garni
500ml beef stock
300g button mushrooms
· Marinade the meat overnight with the wine and half an onion. When ready to cook strain the marinade and save it for later
· preheat your oven to 200C° (Gas 6)
· Cover the bottom of a heavy-based pan with oil and put it over a medium heat. Gently fry the bacon until the fat begins to melt and colour. Remove with a slotted spoon and leave to drain. Do the same with the onions
· Turn up the heat until the oil is smoking. Add the meat in batches and fry until the outside is brown and starting to caramelise. Remove from the pan and leave to cool and drain.
· Turn the heat down and add the flour and garlic to the pan. Cook for three minutes until both have begun to brown
· Add the wine, stock and bouquet garni to the pan and bring the mixture to a simmer for a few minutes until thickened.
· Add the beef and wine mixture to a casserole dish. Put the lid on and leave to cook in the oven for two hours.
· Fry the mushrooms gently for a few minutes on a low heat to remove the moisture. Drain and add to the bacon and onions
· After two hours add the bacon mix to the casserole dish., Mix well and return to the oven for half an hour