Braised Beef in Beaujolais

Name: Braised Beef in Beaujolais
Yield: Serves 6
Ingredients: Bouquet garni made by tying together a few parsley stalks, a sprig of thyme and a bayleaf; Bouquet garni made by tying together a few parsley stalks, a sprig of thyme and a bayleaf; Bouquet garni made by tying together a few parsley stalks, a sprig of thyme and a bayleaf; 2 tbsp flour with ½ tsp salt and plenty of ground black pepper mixed into it; 2 oz/56 g butter + 2 tbsp sunflower oil; 2 oz/56 g butter + 2 tbsp sunflower oil; 6 rashers of back bacon, cut into small dice; ½ lb/225 g mushrooms, wiped and sliced; 2 garlic cloves, skinned and finely chopped; 1 bottle of Beaujolais; Bouquet garni made by tying together a few parsley stalks, a sprig of thyme and a bayleaf; 1 lb/450 g tiny onions; 2 tbsp flour with ½ tsp salt and plenty of ground black pepper mixed into it; 3 lb/1.35 kg braising steak, trimmed and cut into 1 ½-in/4-cm chunks; 2 tbsp flour with ½ tsp salt and plenty of ground black pepper mixed into it; 2 tbsp flour with ½ tsp salt and plenty of ground black pepper mixed into it

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

The joy of this is that it can be made the day before and reheated to serve. As with virtually all casseroles, the flavour is very much better if it is made in advance. It is well worth taking the time to make the stew correctly, cutting no corners. The cooking of the onions at the beginning of any casserole, stew, or soup is, I think, all-important to the flavour of the end result. I loathe the taint of the taste of undercooked onions.

This is delicious served with either creamily

Ingredients

Main course

Ingredients

Method