This is a short video brought to you by Tony Brewin, managing director at Super Event Sussex Catering.
This is a winter comfort dish, brazed with vegetables and cooked in red wine and is a favourite dish for all Super Event Sussex customers.
- Beef Chuck
- Red Wine
- Onions (Tony uses white button onions and chopped red onions)
- Button Mushrooms
- Baby Carrots
- Bay Leaves
- Beef Stock (a stock cube would be fine)
- Tomato puree
You will need a crock pot for this recipe.
This dish is brazed in vegetables and cooked in red wine for enhanced flavour.
Braising is a process of browning the meat in vegetables followed by a long, slow simmering of the dish using a small amount of liquid in a covered pot to preserve the flavour in the meat. In this video Tony is using a crock pot and braising the beef in vegetables and red wine.
When Tony makes his version of Beef Bourguignon he will by a whole chuck of beef to insure he can cut the beef into big chunks, but if you prefer to let your local butcher cut the meat for you, just make sure you ask for generously sized slices.
Tony begins by cutting his beef into good sized chunks.
Once the beef is nicely sliced, you can begin to prepare your vegetables. Tony uses chopped celery in this recipe but recommends you don’t use too much as it can have a strong flavour which may over power this dish. Tony uses whole button onions, whole baby carrots; this will be a complete meal when finished.
Fry the beef in a pan. Tony recommends frying the beef in two halves as it is almost impossible to find a pan big enough to successfully fry a large amount of beef. Tony fries the meat until it browns and adds a pinch of salt.
In the same pan you have fried the meat, fry the vegetables in the leftover meat residue.
Fry the vegetables until they are cooked, this will probably take a few minutes. Once thee vegetables are nicely browned, add them to the crock pot along with the sealed beef.
Once you have added all ingredients to the crock pot, flush out the residue left in the pan by adding red wine. This process is called de-glazing and he does this to get all the flavour from the beef and vegetables out of the pan. You can then add this to the crock pot.
Tony then adds beef stock to the crock pot. It can be difficult to make your own beef stock at home so Tony recommends using a stock cube.
Now you are ready to begin cooking everything in the crock pot. Leave your ingredients to cook for roughly 8 hours on a low temperature. Cooking on a low temperature for a long time will preserve all the flavour in this dish rather than boiling violently and losing the flavour in the beef.
‘A stew boiled is a stew spoiled’
Season your dish with salt and pepper. Add a sprinkle of chopped parsley.