Boeuf Bourguignon with Hartenberg Cabernet Sauvignon
Serves 4-6
Ingredients
1kg braising steak (cut into 5cm squares)
Olive Oil
1 onion sliced
40 g Plain Flour
500ml Hartenberg Cabernet Sauvignon
2 cloves garlic, chopped
2 sprigs fresh thyme
1 bay leaf
350g of shallots / baby onions, peeled
225g smoked bacon, diced
Salt & pepper to taste
1 packet of button mushrooms
Bring 1ΒΌ tablespoons of the oil to sizzling point in the casserole or pan and sear the beef, a few pieces at a time, to a rich, dark brown on all sides. Using a slotted spoon, transfer the meat to a plate as it browns.
Next add the sliced onion to the casserole and brown that a little too. Now return the meat to the casserole or pan and sprinkle in the flour, stirring round to soak up all the juices. Then gradually pour in the Cab, again stirring all the time. Add the chopped garlic, herbs and seasoning, put the lid on and cook very gently on top of the stove for about 2 hours.
Then, using a bit more olive oil, fry the shallots and bacon in a small frying pan to colour them lightly. Add to the casserole, together with the mushrooms, then put the lid on and cook for a further hour (the meat should be tender).
Serve with mashed potatoes and a green salad.
To view Hartenberg Cabernet Sauvignon online…..please click here