Tuesday, 18th September 2018
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The king of stews, it is so popular here that stewing beef, ready cut in pieces sells as Bourguignon.

Ingredients (For 6-8)

- 1.5kg (3 lbs) Stewing Beef

- 225g (8oz.) Streaky Bacon in one piece

- 225g (8oz.) small button Mushrooms

- 24 small onions or shallots

- 1 Bottle Red Wine

- 1 teaspoon chopped fresh thyme

- Flour to coat the beef


Pour the bottle of wine into a saucepan and bring it to the boil. Let it continue bubbling until reduced by a half (this makes a huge difference to the flavour of the sauce).

Cut the beef into pieces (about 1 1/2 ins. cubes). Toss them in seasoned flour and fry quickly in hot oil until browned all over. Put into a large casserole.

Take the rind and bone from the bacon and cut into pieces. Brown these in the same pan and add to the meat. Peel the little onions and likewise fry these and the whole mushrooms and add to the casserole.

Sprinkle some flour on the pan (just enough to absorb the remaining fat) and de-glaze the pan with the reduced wine. Add this with the thyme to the casserole. Stir together and cook in the oven at Gas2, 300 F, 150 C for 2 hours or until the meat is tender.

Serve with plenty of boiled potatoes and a salad.


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