Burgundy Beef

* receipe combining methods from Paul Bocuse and Joel Robuchon

Ingredients:

2.5 pounds (1kg) blade of beef (or rump steak) cut into 3 big chunks
125g panacetta cubes
4 carrots - cut into medium size cubes
1 onions - cut into medium size squares
garlic - a few pc mashed
1 bag of pearl onions
Bouquet Garni (thyme, bay leaf, parsley tied together or inserted in a spice bag)
2-3 tbsp Juniper Berries
Parsley - minced for garnish
button mushrooms x 2 packs - cut into small cubes
tomato paste 2-3 tbsp
flour 2-3 tbsp
butter 1-2 tbsp
1 bottle of Pinot Noir (with a quality that you like to drink it!)
Beef Stock

How to Make:

1. Heat up a pot and add olive oil and a spoonful of butter. Then fry the garlic and onion until fragrant. Take these out of the pot.

2. Using the same pot, add some olive oil, then add the beef and make sure all side of the beef are browned. Then remove beef from pot and strained the oil from the beef.

3. Using the same pot, add some olive oil and stir-fried the carrots and pearl onions until soft, then add back the garlic and onion and the beef, then add the flour spoon by spoon until all absorbed, then the tomato paste, mix them well, then add the wine, (little by little), then beef broth until all ingredients are covered under the wine and broth. Lastly, add the bouquet garni and the juniper berries.

4. Bring to boil, then reduce heat to simmering heat and simmer for 1.5 hrs. Check from time to time to ensure nothing sticks to the bottom.

5. After 1.5 hrs of simmering, remove beef from pot and cut them into cubes.

6. Stir fried the bacon with the mushrooms, then add them together with the cubed beef back to the pot and continue simmer for the last 30-60min.

7. Check taste and season as per your taste with salt and pepper and even a little bit of sugar.

8. Put the stew in a ceramic type of dish or bowl which is warm and sprinkle with the minced parsley and serve!

Best to serve on a tray with some tea light candle on the bottom to keep the stew warm enough, And of course with some pasta and a glass of pinot noir!

Enjoy!