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Beautiful Beef Bourguignon
Member Name: Gem7
Advantages: Easy after prep...you can relax for 3 whole hours!!
This is so delicious, especially served with garlic potatoes and French beans. I also love that once the prep is done, you can just leave it to cook for 3 hours and not bother with it...EASY!!
Ingredients to serve 5:
3 tsp goose fat
800g beef skirt, cut into large chunks
130g smoked streaky bacon , sliced
335g chestnut mushrooms
2 garlic clove , sliced
1 bouquet garni
1 ½ tbsp tomato purée
750ml bottle red wine (Burgundy is good)
1. Heat a large casserole pan and add 1 tbsp goose fat. Season the beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.
2. In the same pan, fry the bacon, shallots, mushrooms, garlic and bouquet garni until lightly browned. Mix in the tomato purée and cook for a few minutes, stirring into the mixture. Then return the beef and any drained juices to the pan and stir through.
3. Pour over the wine and about 120ml water so the meat bobs up from the liquid, but isn't completely covered. Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan - to give the stew more flavour.
4. Heat oven to 150C/fan 130C/gas 2. Make a cartouche: tear off a square of foil/ baking paper slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil. Then cook for 3 hrs. If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside. Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan.
Summary: A tasty, easy dish that will impress any dinner guests!
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