calendar Monday, 21 November 2022
For the beef bourguignon
For the garnish
1. For the beef bourguignon, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Dredge the beef in the seasoned flour and set aside.
2. Heat one tablespoon of the oil in a large, lidded frying pan and fry the pancetta for 1-2 minutes, or until golden-brown. Add the beef and fry for a further 4-5 minutes, or until browned on each side. Add the shallots and garlic and fry for 4-5 minutes, or until just softened.
3. Add the brandy and slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up then die down.
4. Add the red wine and beef stock and bring to a simmer. Add the bouquet garni, then cover and cook on a low heat for two hours, or until the beef is tender and the sauce has thickened.
5. Heat the butter and remaining oil in a frying pan and fry the baby onions for 4-5, or until just golden-brown.
6. Add the browned onions and the chestnut mushrooms to the beef mixture and cook for a further 20 minutes. Season, to taste, with salt and freshly ground black pepper.
Recipe by Dan Williams, originally featured on Prynhawn Da.