Beef bourguignon
Preheat your oven to 160ºC.
Season the beef and dust with flour, shaking off the excess. In a heavy based, ovenproof casserole dish, brown the meat very well. Do this in batches so that the meatbrowns beautifully and does not stew. It is this caramelization that will add tons of flavour to the finished dish! Remove from the pot and set aside.
In the same pot, add the butter and gently sauté the shallots, bacon if using, celery, carrots and garlic. Stir in the One For All and a handful of fresh thyme leaves. Return the beef and it’s juices to the pot, followed by the wine. Season with salt & pepper. Stir in the tomato paste, cover with a lid and bring to the boil before placing into the oven for 3 hours.
In a pan, melt the butter and sauté the mushrooms until just cooked and golden brown. Flambé with a splash of brandy and add to the casserole. Serve in warmed bowls with creamy mashed potato, a sprinkling of chopped Italian parsley and more scrumptious red wine!
Serves 6
Wine suggestions
Glen Carlou’s Tortoise Hill Red. A great blend which picked up a stack of awards recently but didn’t let them go to its head. Well priced and perfect for lunch.
Ingredients
- 2 kg beef shin, cut into
- large bite-size pieces
- NoMU Just Salt Grinder
- NoMU Just Pepper Grinder
- 1 cup flour
- A few glugs of olive oil
- 50g butter
- 200g smoked bacon or
- pancetta (optional)
- 12 shallots, whole, peeled
- 2 stick of celery, sliced
- 3 carrots, peeled and
- sliced on the diagonal
- 3 cloves garlic, finely chopped
- 1 tbsp ground NoMU One For All
- 750ml bottle of scrumptious
- full-bodied red wine
- 1 tbsp tomato paste
- 1 tbsp butter
- 150g whole button or
- chestnut mushrooms
- A splash of brandy
