Beef Bourguignon
Beef bourguignon, a classic French dish, pairs exquisitely with Holm Oak Shiraz, making it an ideal winter meal to share with friends. This hearty stew, rich in flavour and deeply comforting, features tender beef slow-cooked in red wine, along with mushrooms, onions, carrots, and aromatic herbs. The robustness of the Holm Oak Shiraz, with its dark fruit notes and subtle spice, complements the savoury depth of the bourguignon, creating a harmonious dining experience. Gather your friends, light the fireplace, and enjoy the warmth and camaraderie that this delicious pairing brings to a cold winter’s evening.
Ingredients
25g flat-leaf parsley
4 sprigs thyme
2 fresh bay leaves
1/3 cup (80ml) olive oil
800g chuck steak, cut into 5cm dice
200g speck, cut thinly
1 carrot, cut into 2cm pieces, plus 2 extra carrots, chopped
1 celery stalk, cut into 2cm pieces
1 onion, cut into 2cm pieces
1 leek (white and light green part only), cut into 2cm pieces
2 tbs plain flour
750ml bottle Shiraz or other red wine
250g button mushrooms
1 bunch spring onions, trimmed and halved lengthways
2 bunches mixed baby carrots
Mashed potato, to serve
Cooking Method:
Preparation
1. Tie up the parsley, thyme, and bay leaves with kitchen string to make a bouquet garni.
2. Cut the chuck steak into 5cm pieces, and chop the speck into matchsticks.
Cooking Steps
1. Heat a large saucepan over high heat. Add 2 tablespoons of olive oil. Season the beef pieces and brown them in batches for 4-5 minutes until they are golden on all sides. Remove with a slotted spoon and set aside.
2. In the same pan, add the speck and cook until it turns golden and crispy, stirring occasionally for about 5 minutes. Then, add the chopped carrots, celery, onion, and leek, and cook for an additional 3 minutes until the vegetables start to soften.
3. Sprinkle the flour over the vegetables and cook for another 3 minutes, stirring occasionally to toast the flour evenly.
4. Add the bouquet garni to the pan, followed by the red wine. Scrape the bottom of the pan to release any browned bits. Return the browned beef to the pan. Bring the mixture to a boil over high heat.
5. Once boiling, reduce the heat to low and simmer the stew, covered, stirring occasionally for 1 hour and 30 minutes, or until the beef is tender.
6. While the stew simmers, cook the additional chopped carrots in a separate saucepan until soft. Drain them and then blend them into a smooth purée using a food processor.
7. In a medium frying pan, heat the remaining olive oil over high heat. Cook the mushrooms until golden brown, stirring occasionally for about 5 minutes. Set them aside.
8. Add the halved spring onions to the same frying pan and cook until they turn lightly golden, about 3 minutes.
9. Remove the bouquet garni from the stew and discard it. Stir in the cooked baby carrots, mushrooms, spring onions, and carrot purée. Simmer for an additional 10-12 minutes until the sauce thickens to your liking. Season with salt and pepper to taste.
10. Serve the beef bourguignon hot with mashed potato on the side and a glass of Holm Oak Shiraz.
