Boeuf Bourguignon (serves 4)
Matches perfectly with our new release 2018 Merlot.
800g cubed Beef (stewing or brisket)
3 tbsp Flour
2 tbsp Paprika
1 tsp Salt
Heat clarified butter, or olive oil, in a casserole pot until hot. Fry the beef in batches for approx. 5 minutes. Dust with a little flour, then remove from pan and season with paprika, salt and a little pepper. Reduce the heat and remove any excess fat.
80g Bacon cubes
500ml Red wine (recommend Elephant Hill Merlot)
1 Onion diced
1 Bay leaf
5 sprigs Thyme
1 tbsp Tomato Puree
3 cloves Garlic crushed
Fry the bacon in the same pan without fat, add diced onion, until browned. Pour in the wine, bring to boil, and reduce by a fifth. Add the bay leaf, clove, thyme, tomato puree and garlic. Return the beef to the pan, cover and simmer over a low heat for approx. 2 hours. Remove the thyme. Enjoy the rest of the bottle of wine while waiting.
80g Bacon cubes or strips
250g Button mushrooms, quartered
150g Pearl or Pickling Onions
3 sprigs Thyme
Qtr. tsp Salt
In a separate frying pan, slowly fry the bacon. Quarter the mushrooms. Peel, rinse and drain the onions. Fry both for approx. 10 minutes in the pan and until the bacon is crisp. Finely chop the thyme, add to the pan with salt and pepper. Spread all over the beef stew just before serving.