Traditionally made with red wine from Burgundy (hence the name) any red wine will do. A pinot noir is perfect.
- 4 rashers of streaky bacon, chopped
- 3 1/2 tablespoons olive oil
- 1 kg rump steak, cut into 2-3 cm cubes
- 6 small shallots or small pickling onions, peeled and sliced in half
- Salt and pepper
- 3 tablespoons flour
- 2 & ½ cups red wine
- 1 cup beef stock
- 1 tablespoon tomato paste
- 2 cloves garlic, roughly chopped
- Fresh thyme
- 1 bay lea
- 250g small button mushrooms
Fry the bacon and onion in a heavy casserole dish (or pan) for 5-6 minutes. Remove from the pan and set aside. Dust the chopped beef with the flour seasoned with salt and pepper. Put a dash of oil in the pan and brown the beef in two to three batches, adding a little more oil before each additional batch. It’s necessary to brown the beef in batches to ensure the meat gets a golden caramelisation on all sides. A crowded pan will steam, rather than sear the beef.
If your pan is starting to catch on the bottom deglaze between batches with a glug of wine.
Deglaze your final batch before adding back the seared beef, bacon and onion you have set aside. Add to this the stock, herbs, garlic and tomato paste. Cover and place in 150C oven for three hours. Carefully take out of the oven and stir in the mushrooms before putting back for another hour.