Ingrid’s WINO STEW

beef bourguignon stew
Ingrid’s Wino stew

Feels like the right weather for stews, right? (in the southern hemisphere anyhow), and apart from the fact I had to share a bit of my red wine in this dish (It was Friday night, I needed my wine) I was looking forward to eating this tonight. I’ve talked to a number of mums lately, new and experienced ones, and pretty much all of them have lamented how wine has got them through. One even told me, her husband found her sitting on a box in the garage, wine in hand (or was it a bottle), as he drove up the driveway after he finished work. Who knew where the kids (3) were! I totally got her, and most mums would agree, its rather stressful a lot of the time. When you read my notes below, you will see I had to up the amount of wine in this recipe and hence why I’m babbling on about it. Next time, I will buy el cheapo wine and not use my favourite Paul Jaboulet – Parallele 45 Rouge, a heavy french number, although I’m convinced it added a richness to the stew and made me a little bit happier. I hope my mother in law is reading this (That is YOU, Maureen!) as she recently hosted a French inspired dinner party, and Beef Bourguignon was on the menu. I think she’s pretty damn good in the kitchen, so I would be interested to see if she (in England) made her stew in a similar way. I know she has been making her version for a number of years……lets see if she posts a comment…lol

Ingrid’s Wino stew
 
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Cook time

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previously known as Beef Bourguignon
Author:
Recipe type: Stews and Casseroles
Cuisine: French
Serves: 4

What you need
  • 750 g chuck steak
  • 2 tablespoons Edmonds plain baking flour
  • salt
  • pepper
  • 2 tablespoons oil
  • 8 pickling onions
  • 2 rashers bacon, chopped
  • 2 cloves garlic, crushed
  • ¾ cup red wine
  • ½ cup beef stock
  • 4 carrots, quartered lengthwise
  • sprig parsley
  • sprig thyme
  • bay leaf

How to make
  1. Trim fat from meat
  2. Cut meat into serving-sized pieces
  3. Combine flour, salt and pepper
  4. Coat meat in seasoned flour
  5. Heat oil in a flameproof casserole dish
  6. Add onions and bacon and cook until golden
  7. Using a slotted spoon, remove from pan and set aside
  8. Add half the meat and quickly brown on all sides
  9. Repeat with remaining meat
  10. Return onions and bacon to pan with garlic
  11. Add wine and stock, stirring well
  12. Add carrots
  13. Make a bouquet garni from parsley, thyme and bay leaf
  14. Add to casserole
  15. Cover and cook at 180°C for 1½ hours or until meat is tender
  16. Serve with French bread and salad

Notes + adaptations

It’s probably pretty obvious I upped the alcohol content in this dish. But it needed it, I promise you. I tell you I wasn’t so happy that my Friday night bottle of red wine ended up being a half bottle by the end of this dish. However, it made the stew become a stew, you know when the meat becomes tender, and the sauce is all thick and saucy. So the 3/4 cup of red wine became 1  and 1/4 cup and the beef stock increased to 3/4 cup. I also cooked it for longer than the 1 hr 30 mins. It was more like 2 hrs. Halfway through the cooking time, I gave it a good stir too, to cook all the meat, onions and carrots. I served it with rice for the kids (minus the pickling onions) and served it with crunchy bread to mop up the thick sauce for the adults.

 

Comments (4)

 

4 Responses

  1. Genie says:

    Nice work! I made this beef bourguignon for the first time for Mothers Day. Our oven is out of commission so I used a slow cooker instead and we had ours with both rice and home made bread. It does look like a regular oven concentrates the sauce a lot more though.

  2. Oh my! Coq au vin and Beef Bourguignon are my two favourite French dishes. I don’t know how one could possibly choose between them?! And both of yours look fantastic!

  3. Maureen says:

    Tut tut, Ingrid, not enough red wine! I use a full bottle for about two kilos of meat and always a good quality wine. It does make a difference! Also, I add my onions, bacon and 300grams of button mushrooms (after sautéing),an hour before the end of cooking.
    I serve it with celeriac mash or gratin dauphinoise and a green vegetable such as beans or broccoli.
    Best made the day before to intensify the flavour and reheated slowly. I cook it in the slow cooker.

  4. Ingrid Opera says:

    OMG, Maureen If only you weren’t in the UK, I would pop over all the time, unexpectedly just to sample some of your dishes. Your making Beef Bourguignon next time your out here please x

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