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Winter Flavours – Beef Bourguignon Recipe

by | Made, Recipes

ABOUT THE AUTHOR

Peter Rowland Catering
Find me on Ms Polka Dot's Directory
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Boeuf-Bourguignon

At Peter Rowland Catering, we love this hearty winter dish – it’s great for plated weekend dinners with friends!

 Ingredients: (Serves 6)

1.5 kg good-quality blade or chuck steak, trimmed of fat, cut into 3cm cubes
375 ml good-quality red wine (Merlot is ideal!)
2 tbs olive oil
1 tbs unsalted butter
1.5 medium onions, chopped
4 sticks celery chopped
2 carrots, peeled, chopped into batons
150 g good smoked bacon, rind removed, cut into strips
3 tbs (1/4 cup) plain flour
3 cups (750ml) beef stock
1 whole head of garlic, unpeeled
12 eschalots, peeled
300 g button mushrooms or Swiss brown, halved
1/2 bunch fresh picked thyme

 Method:

Place the diced beef in a large non-metallic bowl and pour the red wine over the top. Cover with plastic wrap and leave to marinate in the fridge for at least 4 hours, but preferably overnight.

Preheat oven to 160°C.

Drain beef, reserving marinade, and pat dry on kitchen paper. Heat 1 tablespoon of oil in a large frypan over high heat and sprinkle beef with seasoned flour. Brown beef in batches.

In the same frying pan, heat 2 teaspoons of the olive oil and half the butter on a low heat, add the onion and carrot and cook for 3-4 minutes, stirring occasionally or until softened. Add the bacon and cook for a further 2 minutes, then add to the beef mixture and stir through.

Deglaze frypan with marinade, allow to bubble for 1-2 minutes, then add to a casserole dish with the stock, thyme and garlic. Bring to the boil, cover, then cook in oven for 1 1/2 hours.

Meanwhile, heat the remaining butter and oil in a large frypan. Add the eschalots and cook over medium heat for 3-4 minutes or until light golden. Add the mushrooms and cook for a further 2 minutes to brown.

Remove casserole from oven, stir in eschalots and mushrooms and season with salt and pepper. Return to the oven, covered, for a further 1 hour. Remove garlic before serving.

Serve with creamy mashed potatoes, baby beans crusty baguette and a glass of good red!

 

Swirl divider

 

Ms Chinoiserie Says: Oh, I love this recipe so much – always tasty and always warming!

About Peter Rowland Catering: As a shining light in hospitality for over 50 years, our team of world class chefs, food designers, stylists, event producers and hospitality managers deliver any style of wedding or event – anywhere, anytime. We simply relish bringing the art of food, drink and hospitality to life.

Tuesday Type – Rainier

by | Made, Tuesday Type

ABOUT THE AUTHOR

Polka Dot Bride
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COMMENTS

TUESDAY TYPE

Rainier_

The potential of the uneven lettering makes Rainier font so appealing. It has a casual fun feeling that would be perfect for an invitation to a backyard wedding.

Rainier_2

Rainer is available from My Fonts.

Etsy Roundup – Engagement Gifts for the Couple

by | Etsy Roundup, Made

ABOUT THE AUTHOR

Polka Dot Bride
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COMMENTS

Etsy-Roundup

Engagement Gifts for the Couple

  1. Wooden salad or fruit bowl from Broluk 2. Handwritten calligraphy wedding vows from Black Ink Calligraphy1 3. Custom made patchwork wedding quilt from Cheeky Charley Design 4. Man’s wallet and woman’s purse set from Alice Handmade World 5. Stainless steel and river red gum cufflink or jewellery box from Galleria Innocente 6. Engraved timber recipe book from Lorgie

Note: This post may contain affiliate links. Which means Polka Dot Bride receives a commission if you make a purchase after clicking on a link. As with everything on Polka Dot Bride, we only make sure we include products we love!

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