Name: Beef Bourguignon recipe by Shabana Faizal at BetterButter
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 6
Ingredients: Beef cut into 2 inches (5 cm) cubes : 1 Kg; Salt : 1/2 teaspoon; Pepper : 1 1/2 teaspoon; All purpose Flour : 3tablespoons; Red grape juice (100% juice no sugar added) : 3cups; Red grape vinegar : 1 cup; Carrot : 2 nos ( cut into chunks); Onion : 3 (sliced length wise); Beef stock : 5cups; Tomato paste or tomato puree : 2-3 tablespoon; Garlic : 1 bulb ( with the peel and cut into halves); Thyme leaves : 1 teaspoon; Bay leaves : 2; Shallots / pearl onions: 20-24 nos; Mushrooms : 250 grams

ABOUT Beef Bourguignon RECIPE

The dish is a stew prepared withbeefbraisedinred wine, traditionally redBurgundy, and beef broth, generally flavoured withgarlic,onionsand abouquet garni(bunch of herbs including thyme and bay leaves), withpearl onionsandmushroomsadded towards the end of cooking. My recipe would substitute the wine with grape vinegar and pure grape juice in the right proportion to give you that authentic taste without the touch of wine.

Ingredients Serving: 6

Beef cut into 2 inches (5 cm) cubes : 1 Kg
Salt : 1/2 teaspoon
Pepper : 1 1/2 teaspoon
All purpose Flour : 3tablespoons
Red grape juice (100% juice no sugar added) : 3cups
Red grape vinegar : 1 cup
Carrot : 2 nos ( cut into chunks)
Onion : 3 (sliced length wise)
Beef stock : 5cups
Tomato paste or tomato puree : 2-3 tablespoon
Garlic : 1 bulb ( with the peel and cut into halves)
Thyme leaves : 1 teaspoon
Bay leaves : 2
Shallots / pearl onions: 20-24 nos
Mushrooms : 250 grams

Instructions

Dry the meat cubes carefully with paper towels or muslin cloth
In a casserole/pan, saut the beef until its golden brown in a couple of tablespoons of olive oil. Remove it to a side dish and set aside.
In the same casserole/pan, add some olive oil and saut the carrots and the onions.
Return the beef to the casserole. Sprinkle it with salt and pepper, then add the flour and toss.
Stir in the juice, vinegar, stock, tomato paste, halved garlic cloves, thyme and bay leaves.
Bring it to simmering point on the stove.
Cover the pot and place it on very low heat and simmer for 3 - 4 hours until gravy thickens.
While the stew is cooking, prepare shallots and mushrooms. For the shallots : Melt 1 tablespoon butter in a frying pan and saute the peeled shallots until golden brown. Add some beef stock until they are almost covered and simmer for 20-25 minutes, or until almost all the liquid disappears and they are tender but keep their shape. Set aside.
Prepare the mushrooms as well: If you are using button mushrooms you need not slice them. Saut them in 2 tablespoons butter. Keep on stirring until theyre nicely brown. Set aside.
When meat is tender, put onions and mushrooms over the meat.
Skim the fat off. Simmer for 2-3 minutes. Skim additional fat if it rises. The sauce should be thick enough to coat a spoon. If not, boil it until it thickens. If its too thick, stir in some stock to make it lighter.
Serve hot.

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