Boeuf à la Bourguignonne

Voici une recette halal pour le Boeuf à la Bourguignonne. Bon appetit! (In French with English subtitles… but you know me…)

Nutrition Facts

Servings: 4

Amount Per Serving % Daily Value*

Calories 861 43%

Calories from Fat 554

Total Fat 61.6g 94%

Saturated Fat 31.0g 155%

Unsaturated Fat 24.8g

Trans Fat 0.1g

Total Carbohydrate 22.5g 7%

Dietary Fibre 2.9g 11%

Sugars 6.7g

Protein 33.5g 67%

Cholesterol 186.3mgs 62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

500 g (1 lb) stewing steak cut into chunks

Phase 1

½ litre (16 fl oz) of beef stock
100 g (3 oz) butter
3 tbsp flour
1 tsp tomato paste
1 bouquet garni

Phase 2

100 g (3 oz) halal sausage, chopped
150 g (5 oz) mushrooms, halved
150 g (5 oz) small onions
40 g (1½ oz) butter
Salt
Pepper

For the marinade

1 celery stick
1 carrot
1 small onion
1 leek
2 garlic cloves, chopped
12 black peppercorns
½ litre (16 fl oz) of alcohol-free red wine

Instructions

Prepare the marinade: Slice the vegetables and place in a large bowl with the garlic and the peppercorns. Add in the alcohol-free wine and the beef. Mix well and allow to marinate overnight in the ‘fridge.
Remove the beef from the marinade and pat dry with some kitchen paper. Place in a bowl and add the flour. Mix well.
Strain the marinade and put the vegetables to one side. Boil the liquid for 5 minutes to reduce it’s volume.
Melt the butter in a large pan and add the beef. Stir-fry for 5 minutes to brown the beef.
Add the vegetables from the marinade and the tomato paste. Cook for 5 minutes.
Add in the liquid from the marinade, the beef stock and the bouquet garni. Cover and simmer for at least 2 hours until the beef becomes really tender.
Now we enter Phase 2: Melt the butter in a pan and add the sausage and the onions. Cook for 5-10 minutes until brown.
Add in the mushrooms, season with salt and pepper, and cook for 5 more minutes.
Add this mixture to the Bourguignonne for the final hour of cooking.

Titli’s Tips

By marinating the meat overnight the cooking time should be around 2 hours, so add the mushroom/sausage/onion mixture into the large pan after about 1 hour cooking time. Serve with boiled potatoes or crusty bread.