The stew is easy to make, because it nearly makes itself.
Beef casserole with red wine is a lovely and tasty casserole. It is also typical French food. The stew is easy to make, because it nearly makes itself. There is a surprising amount of onions in the dish. Due to slow cooking technique, the onions literally dissolves, and add a lot of taste. The red wine creates a deep flavour and helps to tenderize the beef. The beef is actually so tender it almost melts in your mouth.
This is a dish, which is just as good the next day. Beef casserole with red wine is delicious and perfect for freezing, so hence you can make a larger portion. Casserole made in this way has its inspiration from France. There, and in the other recipes, you will be able to find it under the names as Burgundian meat stew, or the French name bœuf bourguignon. I this recipe dinner for 5-6 people
7.5 dl red wine (1 bottle)
6.0 dl beef stock or bullion
1.2 kg beef (Chuck roll or other suitable piece)
4 pcs. large red onion (you can also use yellow)
12 pcs. garlic cloves
400 g small mushrooms
5-6 bay leaves
2 tablespoons tomato paste
5-6 tablespoons gluten free flour such as cornstarch
50 g butter
1 teaspoon sugar
Neutral oil for frying
Optionally: More cornstarch for thickening
Directions: Burgundian meat stew
- Start by cleaning and chop the onion into thin slices and divide the garlic into half’s.
- In a casserole, that is ovenproof, melt butter on medium heat. Put the onions in the casserole. Sprinkle with sugar and fry for about 10 minutes, until the onion actually begins to brown. After five minutes, you also add the garlic cloves. Remove the onions and set aside. Do not wash the pot, because you want all the remaining flavours.
- Cut beef into large pieces, 4×4 cm or even larger. Sprinkle the meat with flour and mix well. A tip is to put the meat in a plastic bag, which you blow up slightly – shake it so that the flour is distributed well. Have some oil in the casserole and brown the meat. Because there is so much meat, you must brown it in batches, and set aside. When you have browned all the meat, put it all back in the casserole.
- Add the bay leaves, tomato paste and all the onion including the garlic. Pour in the wine and stock. Bring the casserole to a boil and place the casserole inside a preheated oven that holds 150 ˚C. Leave for 90-120 minutes, then add the mushrooms. If you do not get hold of small mushrooms, you need to cut them up into smaller pieces.
- Put the casserole back in the oven and leave for further 45-60 minutes.
- Remove and season with salt and pepper. If you want to thicken it more, you can mix a little cornstarch in water, and stir it well in to the casserole.
- Place it on the stove and let it simmer for a couple minutes until thicken.
In chef terminology, this is a technique called to braise. It means first brown, then pour on some liquid, and bake in the oven.
Burgundian meat stew served: With mashed potatoes, lingonberries and if you want – sprinkle chopped fresh parsley.
Allergy: High on FODMAP
If you want to read more about the French cuisine, which has given us so much good food: French cuisine