There really is nothing like a hearty, slow cooked casserole at this time of year. I was predominantly trained as a chef in traditional French and Mediterranean cuisines and this dish is a classic french rendition. It has actually been ages since I’ve made a classic version of this dish though!
The richness of flavour of any slow cooked dish is definitely amped up through the inclusion of our dehydrated beef bone broth, bone broth tallow and red wine jus. Using bone broth instead of your regular store bought stock powder ensures that you are adding in real food nutrition, flavour and healing collagen to your cooking. Tallow also provides you with a healthy cooking fat due to it’s naturally high smoke point and you get a bonus dietary addition of Vitamins A, D, E, K and B1 among other benefits. I have also used our Red Wine Jus in this recipe but it is an optional flavour extra as this is a deliciously rich sauce on it;s own!
Hope you enjoy as much as we did!
Tony
BEEF BOURGUIGNON
INGREDIENTS
1 tablespoon Tonemade bone broth tallow (or olive oil)
6 rashes bacon, roughly chopped
1 kg beef (chuck steak or stewing beef or brisket) trimmed of fat - cut into 2-inch chunks
1 large carrot diced 1.5cm cubes
2 celery stalks, 1.5cm pieces
1 large white onion, diced
6 cloves garlic, diced
1 pinch coarse salt and freshly ground pepper
2 tablespoons brown rice flour (or cornflour or plain flour if not GF)
6 brown mushrooms
2 cups red wine like Pinot Noir or Merlot
250ml tomato puree or passata
1 tbls fresh thyme, finely chopped
2 tbls fresh parsley, finely chopped (divided)
2 bay leaves
INSTRUCTIONS
In a heavy based pot, sauté the bacon over medium heat in 1 tbls tallow (or olive oil) for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
Pat dry beef with paper towel; coat in mixture of flour, salt and pepper, sear and brown in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
In the remaining oil/bacon fat, sauté the diced onions and garlic until softened, (about 3 minutes), then add carrot and celery and cook for 1 minute. Add the mushrooms and satie until nicely browned. Return the bacon and beef back into the pot; season with salt and ground pepper. Add parsley, thyme and bay leaves.
Add the wine to deglaze the pot. Then add Tonemade beef bone broth and tomato puree ensuring that the meat is covered. Cover and bring to a boil, then reduce heat to low and simmer for 3 hours, stirring occasionally, until the meat is falling apart.
Garnish with parsley and serve with steamed greens and mashed potatoes, rice or noodles.
NOTE: You can also use a slow cooking method using the instructions above but rather than leaving on stove top, place in oven for 3 hours.
