Beef Burgundy
¼ cup olive oil, divided
2kg boneless beef chuck, cut into large chunks
½ cup plain flour
1 onion, diced
4 cloves garlic, finely chopped
2 tbs tomato paste
2 carrots, roughly chopped
200g speck, cut into lardons
3 cups French Burgundy wine, or Pinot Noir
2 cups beef stock
2 bay leaves
300g small Swiss brown mushrooms
10 pearl onions or shallots, peeled
4 sprigs continental parsley, finely chopped, to serve
sea salt & cracked black pepper
potato puree, to serve
Preheat oven to 140°C Fan.
Heat half the olive oil in a large cast iron casserole over medium heat. Season beef with salt and pepper and toss in flour to coat, shaking off any excess. Working in batches, brown meat all over until well caramelised. Transfer beef to a plate and repeat until all the beef has been browned.
Add remaining oil to casserole with the onion and cook for 5 minutes until soft. Add the garlic and cook for a further 1 minute until fragrant. Add the tomato paste and cook for 2-3 minutes until dark. Add carrots, speck and return all the beef. Add the wine, stock, bay leaves and season with salt and pepper. Brint to a simmer, then cover with lid and transfer to oven for 1 ½ hours.
Remove lid and stir through mushrooms and pearl onions. Replace lid and return to oven for another 30 minutes, until the beef is tender. Season to taste and serve with potato puree and finely chopped parsley.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
