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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
Place beef in a bowl and sprinkle with salt and pepper. Toss.
1
Heat 2 tbsp of the oil in a medium sized saucepan on high. Add half of the steak cubes and
2
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.
Remove the first batch and repeat with the remaining steak and two more tablespoons of oil.
3
Add onions, carrot and the last 2 tbsp of oil to the empty pan and cook on medium flame until
4
beginning to brown.
Add garlic and flour and cook until lightly coloured, stirring constantly.
5
Stir in the wine and stock, then add bay leaves, thyme and steak. Bring to the boil.
6
Reduce the flame to low and carefully place the Simmermat over the flame with the points
7
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.
Serve with creamy mashed potatoes and garnish with lots of chopped fresh parsley.
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