Beef Bourguignon

Serves 8 - start making this recipe the day before you eat it, as the beef marinates overnight.

INGREDIENTS

• 2kg lean boneless stewing beef
  
• 2 Tbsp Prenzel Garlic Olive Oil
  
• 2 Tbsp Prenzel Butter Sunflower Oil
  
• 125ml water
  
• 1 Tbsp tomato puree
  
• Salt and pepper
  
• 2 cloves garlic, minced
  
• 1 bouquet garni*
  
• 1 kg small potatoes
  
• 2 Tbsp chopped parsley

MARINADE

• 350ml Prenzel Vincon Red Wine Stock
  
• 250ml water
  
• 1 Tbsp Prenzel Garlic Olive Oil
  
• 1 small carrot, sliced
  
• 1 onion, coarsely chopped
  
• 2 shallots, coarsely chopped
  
• 1 clove garlic, chopped
  
• 1 Tbsp chopped parsley
  
• 1 tsp. dried thyme
  
• 1 bay leaf
  
• 5 peppercorns
  
• 1 clove

METHOD

Mix marinade ingredients together in a large bowl.
Slice the meat in large cubes and add them to marinade, refrigerate overnight.

Drain the meat and blot it dry with absorbent paper. Heat the oil in a large saucepan and cook meat until browned over high heat.

Add the vegetables from the marinade and butter oil, and simmer mixture for 15 minutes.

Sprinkle mixture with the flour and stir in over high heat. Flour should brown lightly.

Cover the meat mix with marinade. Bring to the boil, add seasoning to taste. Add 125ml water, tomato puree, garlic and bouquet garni.

Cover and simmer gently for 2 hours (or 50 minutes in a pressure cooker).

Approx 30 minutes before the end of cooking time, peel potatoes boil in water until tender.

Serve in a bowl with potatoes on a separate serving dish sprinkled with chopped parsley.

VARIATIONS

Pickling Onions
Towards the end of cooking, add pickling onions which have been blanched in boiling water for 2 minutes, drained, and lightly browned with a little diced bacon and Prenzel Butter Rice Bran Oil for about 5 minutes.

Mushrooms & Brandy
Sauté 250g small button mushrooms in Prenzel Butter Rice Bran Oil for approx 5 minutes, and sprinkle with 2 Tbsp Prenzel Pro Brandy Concentrate before stirring them into the stew.