Recipe from Australian Gourmet Traveller Magazine July 2010 (French Indulgence)
Prep time 30 mins, cook 3 hours 15 mins (plus resting)
I decided to give this recipe a good go because of various reasons:- 1) I’m ready to channel my inner Julia Child and attempt to cook Boeuf Bourguignon 2) I’m curious to see just how good this recipe from a renowned French restaurant in South Yarra, Melbourne “France-Soir” could be… 3) It’s winter, and this dish seems like the perfect comfort food.
My husband is away this week so I don’t have him as my “guinea pig” – so I’ve substituted him with my brother in law and his two friends. It took me the whole afternoon to prepare this dish, and even when I thought the beef was ready (as in, tender enough for my likings).. I find I’ve had to add an extra 10 minutes, and another extra 10 minutes until I was fully satisfied with the taste and texture. The result is pretty dang amazing and so full of flavor. Got some really positive feedback from my guinea pigs and I’m feeling quite proud of myself, so here I am now sharing this fine recipe with all of you. Enjoy 🙂
- 1.5 litres red wine
- 150 ml vegetable oil
- 1.5 kg oyster blade steak, cut into 5cm pieces
- 200 gm smoked bacon, cut into lardons
- 1 onion, finely diced
- 1 celery stalk, finely diced
- 1/4 red capsicum, finely diced
- 25 gn plain flour, sieved
- 1 tsp tomato paste
- 1 bouquet garni (see note)
- 500 gm button mushrooms, halved
- 2 carrots, finely diced
- Boiled chat potatoes, tossed in butter and chopped parsley, to serve
- Cook wine in a saucepan over medium-high heat until reduced by two-thirds (20-25 mins). Set aside and keep warm.
- Heat half the oil in a large frying pan over high heat, add beef in batches and turn occasionally until brown (3-5 mins). Remove beef and place in a shallow baking tray, set aside.
- Heat remaining oil in a large casserole over medium heat, add bacon, onion, celery and capsicum and sauté until tender (7-10 mins). Add beef, pan juices and flour and stir to combine (1 min). Add tomato paste and stir occasionally until colour darkens (1-2 mins), then add wine, bouquet garni and 500ml water. Bring to the simmer, reduce heat to low and cook until slightly reduced (20-25 mins), then add mushroom and carrot and cook until meat is tender (1 1/2 – 2 hours). Season to taste, discard bouquet garni and set aside in a warm place to rest (30 mins). Serve hot with boiled chat potatoes.
Note: To make bouquet garni, tie three sprigs of flat-leaf parsley, 6 sprigs fresh thyme and 3 fresh bay leaves together with kitchen string.