I am a happy mother because both my daughters are home and my son finished his last school exams today. All three of them are with me – most of the time -again!
Today was a very cold day in Cape Town so we lit the fireplace early this afternoon and I started cooking! I have been craving buttery potato mash for the last couple of days and was wondering what I will make with it.
I was thinking beef… Maybe shortribs or chuck? I wanted to make a long slow cooking stew and then I realized I haven’t made Boeuf Bourguignon for quite a while. My Boeuf Bourguignon recipe is almost exactly like my Coq Au Vin recipe, except I use beef instead of chicken (of course) and red wine instead of white wine and it cooks much longer.
So I started early and VG asked: “What are you making for supper, Mom?” “Boeuf Bourguignon”, I answered. “Oh, Mom, you know you can’t speak French! I have asked you a couple of times what the English name for this dish is?” says she who took French in Grade 8 and 9! “I can’t remember, Beef something…. why don’t you Google it?” I answered. Thirty seconds later she replied: “Beef Burgundy, Mom!” Ok, so I made Beef Burgundy for supper.
It is a lovely wonderful dish and just the right thing for this extremely cold weather!
I prefer to use some boned-in beef because I think the bones add extra flavour, but you can use bone-less meat if preferred.
1.4kg of beef stewing meat (400g cubed boneless beef and 1kg thick rib or shin, with the bone)
60ml olive oil
250g bacon, cubed
2 onions, peeled and chopped
4 cloves of garlic, peeled and minced
2 sticks of celery, sliced
60ml cake flour
750ml good quality dry red wine
250ml beef stock
30ml tomato paste
2 bay leaves
salt and freshly ground black pepper
15ml extra olive oil
12 baby onions, peeled
250g button mushrooms, cleaned
30ml fresh thyme leaves
Pre-heat the oven to 160ºC.
Heat the oil in an oven-proof pot and brown the meat in batches on all sides. Remove and keep aside.
Fry the bacon in the same pot until crispy. Reduce the heat.
Add the onions and fry until golden. Add the garlic and celery and stir-fry for another minute.
Add the cake flour and whilst stirring all the time slowly add the red wine.
Return the beef to the pot with the beef stock, tomato paste and bay leaves.
Season to taste with the salt and black pepper. Cover with a lid and place in the pre-heated oven and cook for two and a half hours.
Heat the 15ml olive oil in a saucepan and fry the baby onions and mushrooms until fragrant on a low heat.
Add the baby onions-mushroom mixture with the thyme to the meat and cook for another 20 minutes.
Garnish with some extra thyme and serve with buttery mashed potatoes.