Robbie’s Inspiration : Recipes from around the world – Beef bourguignon

A few weeks ago, my mom and I were paging through her old recipe book and a recipe for beef bourguignon caught her eye. she suggested I make it which was a little surprising considering the quantity of red wine involved.

I did make [with several Robbifications] it and her reaction to the result proved that she did not read the recipe . I thought it was exotically delicious.

The amount I made was enough for 2 meals.

Ingredients

2 kilograms beef cubes

3 bay leaves

2 bottles red wine

Small bunch of thyme

Black pepper

4 large carrots

2 medium onions chopped

125 ml plain flour

15 ml tomato paste

15 ml garlic flakes

15 ml salt

Method

Marinade the beef cubes overnight in the red wine with the bay leaves, thyme, and pepper to taste.

The following day, drain the meat and retain the wine mixture. Coat the cubes in the flour. In a saucepan, brown the meat in 30 ml of olive oil. Put the browned meat aside and add a little of the wine mixture to the hot saucepan to loosen any residue. Add more oil, if required, and cook the onions and the carrots for about 5 minutes. Add the tomato paste, salt, and the garlic. Add the meat and the wine mixture to the pot and bring to the boil.

Heat the oven to 180 degrees Celsius. Pour the meat mixture into a casserole dish and place in the oven for 2 hours and thirty minutes.

To serve

Fifteen minutes before the casserole is ready, fry 250 grams chopped shallots and 250 grams chopped bacon. Set aside. Fry 500 grams of chopped onions. Stir the shallots, bacon, and mushroom into the casserole.

Serve with mashed potatoes.

The secret of this dish is that it contains no stock. The long cooking process evaporates the alcohol and turns the wine into a thick rich gravy.