Beef Bourgignon

As Walter Savage Landor said "A good cook is the peculiar gift of the gods. He must be a perfect creature from the brain to the palate, from the palate to the finger's end" I could only say that blessed is the man, or woman, who invented Beef Bourgignon. I followed the recipe from Jamie Oliver recipe and it tasted really good. I would say that the picture did it justice.

Peel 8 shallots and 3 garlic cloves then place in a mixing bowl. Peel and slice 4 medium carrots and add to the bowl along with 750 gram diced stewing beef.

Pick a bunch of fresh flat parsley leaves into a bowl with water, cover with cling film and leave in the fridge until needed.

Tie the stalks together with a string and add to the beef. Add a small bunch of fresh thyme sprigs, pour in a bottle of burgundy wine and add a good pinch of salt and pepper. Toss everything together, cover with cling film and leave overnight in the fridge.

Trim 100 gram of button mushroom and put aside.

Preheat the oven to 180 degree celsius.

Drain the beef and vegetables reserving the red wine marinade.

Place the large casserole pan over a medium-high heat and add a splash of olive oil.

Pick out and add the marinated beef and fry for 8 to 10 minutes, or until the meat has browned and the juices have cooked away.

Add the mushroom, garlic, and thyme from marinade, turn the heat down to medium and fry for another 5 minutes, or until everything smells delicious.

Add the rest of vegetables and parsley stalks to the pan and cook for another few minutes, or until lightly coloured.

Pour in the red wine marinade and 500 ml beef stock and stir well.
Bring to boil, cover with a lid and place in the hot oven for around 2 to 3 hours, or until the meat is tender and falling apart.