(4 people) 1kg of Diced Beef
2 tbsp of Sunflower Oil
4 Garlic Gloves (crushed)
2 tbsp of Flour
50ml of Red Bourgogne wine or a NZ Pinot Noir
1 Bouquet Garni
Beef or Vegetable Stock
40 g of Butter
1tbsp of Sugar
4 Shallots or 8 Small Onions
100g of Button Mushrooms
Salt & Pepper
In a casserole dish, brown the diced beef, then take it out and reserve it. In the same dish, add the sunflower oil, and the carrots (cut in slices) and the crushed garlic, add the flour and brown them for a few minutes.
Add the meat and the wine, bring it to boil and wait until it evaporates a little. Then add the bouquet garni and enough stock to cover the meat and let it simmer for 3-4 hours.
In a pan, melt half of the butter and add 1 tbsp of sugar and add the shallots (cut in half). Stir them regularly until caramelised. Add to the casserole.
In the same pan, melt the other half of the butter and cook the mushrooms. Stir them until cooked. Add to the casserole.
After 3 hours, check the casserole dish, taste the meat, it is ready once the meat is melting in your mouth. (The length of cooking time may vary depending on the cut of meat)
Once ready, take out the bouquet garni, sieve the juice and use it as a gravy. You can serve it with mashed potatoes and greens of your choice! You can also add lardons to the dish.
This recipe is a traditional French casserole dish made with beef (bœuf ,\bœf\ , this may help you pronounce it or not!) from the Burgundy (Bourgogne) region, this dish was originally enjoyed by local farmers during festive celebrations. I call it “medley” because this is my little concoction inspired by several recipes of this dish. Some people follow recipes by the letter, I like to add my personal twist to most of them…feel free to do the same!