French Style Bourginon
A classic french stew that will transform your mid week meals. Of course this goes extra well with a cheeky glass of the red wine. So don’t use it all in the cooking.
6 people
180 minutes
10 minutes
Ingredients
- 800 g Beef Brisket or beef shin
- 300 ml Beef Stock
- 300 ml Fleurie Duvergey Taboureau 75cl
- 4 - Streaky Bacon smoked, diced.
Method
Method:
Heat a large casserole pan.
Start by frying off the beef in batches making sure to season it well in salt and pepper until it goes nice and golden in colour.
Remove from the pan once it's all cooked through.
Next fry the bacon until crispy and then remove it also.
Now add the garlic, mushrooms and sweet onions to the pan and allow to fry until softened and golden.
Add back the beef and then add the red wine, allowing it to simmer and reduce by half on a high heat.
Now add the beef stock, followed by the carrots, shallots, baby potatoes and herbs. Close the lid on the pan and allow this to cook on a low heat for 2-3 hours.
Season to taste and serve it up with some crusty bread and a good sprinkling of parsley. Of course this dish goes very well with a cheeky glass of the red wine so don’t use it all in the cooking.
