Monday, August 22, 2011

Andy's Beef Bourgoigne

ok it's was made with claret not burgundy, but it's still beef and red wine dish.

750g Gravy Beef, Chuck steak or similar beef with sinew
1 clove minced garlic
1 tsp dried thyme
good grind of black pepper
1/2 cup red wine (I used Blue Pyreenes Estate Cabernet Sauvignon from Victoria Oz)

Marinate the beef for 2 hours.

1 cup diced celery
1 cup diced onion
1 cup diced carrot

Olive Oil

In a heavy based pot, fry the vegetables in the olive oil for 5 minutes, until clear. Season well with salt.
Transfer to a baking dish
Fry the drained beef in oil and transfer to the baking dish
Add the beef and wine juices, reduce for a couple of minutes.
Add 1 tsp flour mixed in a little of the juice, to make a slurry, and stir for a minute, Add to the baking dish
Place in medium oven (180deg C) for 2 hours or until meat is tender.

Serve with dumplings or mashed potato.

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