- 5000 grams Beef Topside
- 750 ml Red Wine
- 1 kg Onions
- 100 grams sliced Garlic
- 300 grams bacon
- 700 grams Mushrooms
- Here we have our mushrooms, sliced onion, sliced garlic and as I didn't have any bacon I used chunks of Beef Salami, and I also had some fresh bay leaves
- Cut your beef in extra large chunks bigger that normal for stew 3 to 4 cm square.
- You need a really hot pan for this dish, I used a brat pan to start off my cooking as I wanted lots of heat to brown and seal the meat and brown the onions. Place the thermostat on high and when the cooking surface is nice and hot add a generous quantity of oil, it will start to smoke a little after a few seconds. Add the meat immediately give it a quick stir and then leave it to brown. don't keep stirring it all the time, it needs time so that each side of the beef can brown. Just stir your beef as needed to brown each side.
- After several minutes your beef should look a really nice dark brown and any moisture should have evaporated away. At this stage you can remove the beef to a suitable pot which has a tight fitting lid, I would have fried the bacon at the stage too if I had it.
- Add a little more oil to the brat pan if required and add the sliced garlic and onions and fry until they start to brown, once your onions are a suitable colour add beef back to the brat pan and pour over a quarter of the bottle of wine to deglaze the pan. You can switch your brat pan off at this sage.
- Transfer the meat onions and sauce back to the pot.
- Put the pot on the stove and add the rest of the wine and some beef stock or water, just sufficient to cover all the meat. I added some beef Salami and fresh bay leave and a little seasoning.
- Bring to the boil place the lid on the pot and place in a moderate oven around 150C and cook for 2 to 3 hours until the meat is tender.
- Once the meat is tender place back on the stove and correct the sauce, I would suggest that you add a little demi-glaze as required, this will add both colour and body to the sauce, bring to the boil check the seasoning.
- Place your Beef Bourguignon in a suitable gastronome container and garnish with fried bread crouton, chopped parsley and Vandyke cut tomatoes and serve.