BEEF AND RED WINE STEW

BEEF BOURGUIGNON

A rich and hearty slow-cooked stew with bags of flavour. Make it the day before, leaving 30 minutes more of cooking time for the next day and the flavours will mellow beautifully.

Serves 4-6

15ml (1 tbsp) butter

15ml (1 tbsp) vegetable oil

2 large onions, sliced

3-5 cloves of garlic, peeled and halved 125g streaky bacon, chopped

45ml (3 tbsp) flour

Salt and freshly ground black pepper

5ml (1 tsp) paprika

7.5ml (1 ½ tsp) mixed dried herbs

600g stewing beef – short rib, chuck or shin, cut into chunks, retaining the bone and removing excess fat

2 bay leaves

400ml red wine (you can replace wine with extra stock)

15ml (1 tbsp) tomato puree or passata 500ml beef stock, homemade or use 1 beef stock cube

1 x 250g punnet of mushrooms

A handful of chopped parsley

To serve: mashed potatoes, rice, polenta or mealie meal

Preheat the oven to 160°C. In a large ovenproof pan with a lid, start on the stove by combining the butter and oil and fry the onions and garlic over a low heat for 10 minutes until softened and just starting to change colour. Remove with a slotted spoon and set aside. Brown the bacon in the pan to render the fat then remove bacon and set aside.

In a plastic bag combine the flour, seasoning, paprika and herbs. Add the meat and toss to coat in the flour.

If necessary add another 15ml (1 tbsp) oil to the pan and preheat till hot, brown the meat in batches and set aside. Return the meat to the pan with the bay leaves, softened onions, garlic and bacon and pour over the wine. Add,puree and stock then bring to a simmer. Cover with a lid and cook in the oven for 1 hour, then add the mushrooms and stir through. Cover with lid and return to the oven for another hour until the meat is tender. If not, bake for another 30 minutes. Serve steaming hot over mashed potatoes, rice or polenta and complete the dish with a sprinkling of parsley.