Recipe
Beef bourginon (Serves 2 - 4)
The Simmermat is perfect for stews and soups. Long slow cooking at a gentle simmer gives meat dishes that are tender and full of flavour. Try this variation on a French classic.
450g chuck or stewing steak, cubed
4 tbsp oil
200g tiny onions or 2 large onions, chopped
200g carrot, peeled and cut into large slices
2 tbsp oil
4 cloves of garlic, crushed
4 tbsp flour
2 cups good red wine
2 cups beef stock
2 bay leaf
2 tsp thyme
1Place beef in a bowl and sprinkle with salt and pepper. Toss.
2Heat 2 tbsp of the oil in a medium sized saucepan on high. Add half of the steak cubes and brown quickly turning with a wooden spoon to sear all the sides. This is an excellent way to give stews great flavour and a rich brown colour. It should only take a couple of minutes but the meat may spit so take care.
3Remove the first batch and repeat with the remaining steak and two more tablespoons of oil.
4Add onions, carrot and the last 2 tbsp of oil to the empty pan and cook on medium flame until beginning to brown.
5Add garlic and flour and cook until lightly coloured, stirring constantly.
6Stir in the wine and stock, then add bay leaves, thyme and steak. Bring to the boil.
7Reduce the flame to low and carefully place the Simmermat over the flame with the points facing upward. Put the pan on the mat and a lid on the pan and simmer for an hour or two; until the meat is tender and the liquid is full of flavour.
8Serve with creamy mashed potatoes and garnish with lots of chopped fresh parsley.
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