The dish originated in Burgundy and is traditionally made with its regional wine - which comes from the Pinot Noir grape. An Aussie Pinot Noir can be a great substitute to the French wine in this recipe. Beef Bourguignon has become a classic of French cuisine, notably in Parisian bistros. As a perfect accompaniment, mashed potato or crusty bread can be served.
500 g chuck steak, diced
50 g duck fat
50 g bacon slab
2 cloves garlic
8 peeled golden shallot
2 medium-sized onions
100 g Swiss brown mushrooms left whole
25 g tomato purée
1 bouquet garni (bundle of herbs) of thyme, rosemary and flat leaf parsley
20 g dried porcini mushrooms – soaked in warm water
350 ml veal stock
375 ml pinot noir
1 medium carrot
15 g softened butter
20 g plain flour
1. In order to make the bouquet garni, gather together some fresh parsley stalks, as well as some thyme and rosemary springs. Tie the herbs in a bundle using a piece of muslin and kitchen string.
2 . Season the chuck steak with salt and pepper. Brown in batches with half of duck fat in a hot saucepan. Remove the beef.
3. Using the remainder of the duck fat, fry bacon, garlic, shallot, onions and mushrooms together until they are lightly coloured. Shallots are to be kept whole as they are used as garnish.
4. Add the tomato purée and mix well. Add the beef back to the pan with the bouquet garni. Add veal stock, Porcini mushrooms- including the liquid. Add red wine, stir well, place a lid on the pan and bring it to the simmer. Place in the oven and cook at 170o C for two hours or until tender.
5. Add turn carrots to the meat when it is tender and cook al dente.
6. When the beef is tender, lift out the beef and shallots and set them aside in a warm container.
7. Knead the softened butter and flour together until well combined. Bring the sauce up to a simmer then whisk in some kneaded butter and flour into the sauce little at the time until the correct consistency is achieved. Add beef and shallots back to the sauce, correct seasoning and serve.