Читать книгу Sophie Conran’s Soups and Stews - Sophie Conran - Страница 18
ОглавлениеJane Grigson called boeuf à la bourguignon (beef in the Burgundy style), ‘The stew of stews.’ This rich, delicious dish is worthy of a good-quality red wine.
TO SERVE SIX
1.5kg/3lb 15oz chuck stewing or braising steak cut into 4cm/11/2 inch cubes
30g/11/4oz plain flour seasoned with salt and pepper
4 tbsp olive oil
125g/4oz pancetta cut into little sticks
1/2 bottle of full-bodied red wine such as Merlot or Burgundy
300ml/10fl oz beef stock (see page 184)
1 bouquet garni
20 pearl (or ‘button’) onions peeled and trimmed
225g/8oz button mushrooms
25g/1oz butter
sea salt and freshly ground black pepper
Preheat the oven to 150°C/300°F/gas mark 2. Coat the beef cubes thoroughly with the seasoned flour. Heat half the oil in a large ovenproof pan with a lid on a high heat. Fry the pancetta in the oil until browned, then remove it from the pan. Add the meat and fry, adding a little more oil if necessary. Fry the meat in batches, putting in just as many pieces as will cover the bottom of the pan, until browned. Set the meat aside with the pancetta.
Reduce the heat to medium to low, pour in half the wine and bring to the boil, using a wooden spoon to scrape up the gubbins that have stuck to the bottom. Return the meat and pancetta to the pan. Pour in the rest of the wine and just enough of the stock to leave the top halves of the uppermost pieces of meat showing above the liquid. Add the bouquet garni, stir and season with pepper. Pop the lid on the pan and simmer in the oven for 2 hours. Meanwhile, simmer the onions in a small pan in the remaining stock for 5 minutes. Remove the onions and discard the stock. Fry the onions and mushrooms gently in the rest of the oil and the butter for 10 minutes, and then set aside until needed.
Once the meat has finished simmering, remove the bouquet garni and stir the onions and mushrooms through. Taste for seasoning. I like to serve with mashed potatoes (see page 187) and buttered Savoy cabbage.
