With Bastille Day right around the corner, we thought we’d give you the inspiration to cook one of France's national dishes, Beef Bourguignon. Beef slow-cooked in red wine with traditional bacon, how could you go wrong? Finish with Swiss brown mushrooms, shallots and parsley and you’ll be transported to a châteaux in Burgundy. We say oui, oui to this dish
1 tbsp Mount Zero Organic Olive Oil 2 1/4 tsp of Mount Zero Pink Lake Salt ½ tsp freshly ground black pepper 1 onion, finely chopped 1 large carrot, sliced 2 garlic cloves, minced 1 tsp tomato paste 2 tbsp all-purpose flour 1 x 750ml bottle of red wine 1 fresh bay leaf of 2 dried 1 large sprig of thyme 250g of small shallots (around 12), peeled Pinch sugar Chopped flat-leaf parsley, for garnish
Method:
Season beef with 2 teaspoons salt and 1/2 teaspoon pepper. Set aside for at least 30 minutes at room temperature.
In a large Dutch oven or heavy-bottomed pot with a tight fitting lid, cook bacon over medium-low heat until fat is rendered and lardons are browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.
Heat oven to 175c. Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef.
Reduce heat, if necessary, to prevent burning. Stir in onion, carrot and remaining 1/4 teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.
Stir in garlic and tomato paste, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Add browned beef and cooked bacon lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 1 1/2 hours, turning meat halfway through.
Meanwhile, in a large pan set over high heat, combine peeled shallots, mushrooms, 1/4 cup water, the olive oil and a pinch each of salt, pepper and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5 to 7 minutes.
To serve, scatter onions and mushrooms over stew and top with parsley. Serve with a creamy mash, green beans and a juicy red.
