9 Oct 2014
Few French dishes are better known than this classic dish from Burgundy. The secret of this pot roast is using good quality beef, and try to use a hearty wine such as pinot noir or Merlot. This dish can be made ahead and kepr covered in the refrigerator as the flavour will improve. Bon Appetit!
Serves 4 . Preparation time 10 minutes. Cooking time 3 hours.
500g casserole beef or braising steak cut into 5cm squares
6 rashers smoked Streaky bacon
200g mushrooms (preferably Chestnut Mushrooms) halved if large
1 medium onion finely chopped
2 cloves of garlic finely chopped
2 sprigs of fresh thyme (or one large sprig)
2 bay leaves
2 tbsp plain flour
2 tbsp olive oil
400ml full bodied red wine
Splash of balsamic vinegar (optional)
salt and ground black pepper to taste
1, Pre-heat oven to 140C/
2. Heat the oil in a pan. Add the chopped onion and whole peeled shallots and cook until lightly browned then transfer to a casserole dish/pan. Add all gthe other ingrdients other than the flour and the wine to the casserole dish. Sprinkle over the flour and toss together until everything is lightly coated.
3. Pour in the wine and stir gently.
4. Put on a close fitting lid and place in the middle shelf of the over for 3 hours.
Serve with green beans and rustic bread or creamy mashed potatoes would be good with this too.