Haloodies Beef bourguignon
The perfect warming dish, a classic with a twist using grape juice to give the hearty depth of flavour. Slowly braised for 3 hours creating tender melt in your mouth halal beef and hearty veggies cooked to perfection in a thick, rich sauce.
The word bourguignon comes from a dish that is French and is called Buruandy in English. Bourguignon is similar to a beef stew but has a few variations of ingredients and much more in depth flavoring. A classic bourguignon has the presence of red wine in the recipe, which we have replaced with grape juice, but tried and tested to ensuring this halal bourguignon recipe is thick and hearty with loads of flavour!
Ingredients for 4 people:
1 Haloodies diced beef
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons flour
1 1/2 cups red grape juice (100% juice no sugar added)
1/2 cup red grape vinegar
2 carrot, sliced
1 onion, sliced in julienne
3 cups beef stock (preferably home made, remember you want something rich with flavor to enhance the flavor)
1 tablespoon tomato paste or tomato puree
2 cloves mashed garlic
½ teaspoon thyme leaves
1 bay leave
12 small onions, brown-braised in stock
250 grams mushrooms sautéed in butter
Directions:
1.Dry the meat cubes carefully with paper towels.
2.In a casserole/pan, sauté the beef until it’s golden brown. Remove it to a side dish and set aside.
3.Still in the same casserole/pan, sauté the carrot and the onion.
4.Return the beef to the casserole. Sprinkle it with salt and pepper, then add the flour and toss.
5.Stir in the juice,vinegar, stock, tomato paste, mashed garlic cloves, thyme, bay
6.Bring it to simmering point on the stove.
7.Cover the pot and place it on very low heat and simmer for 3 hours.
8.While the stew is cooking, prepare onions and mushrooms. For the onions: Melt 1 tablespoon butter in a frying pan and sauté the peeled onions until golden brown. Add beef stock until they’re almost covered and simmer for 20-25 minutes, or until almost all the liquid disappears and they’re tender but keep their shape. Set aside.
9.Prepare the mushrooms as well: quarter and sauté them in 2 tablespoons butter. Keep on stirring until they’re nicely brown. Set aside.
10.When meat is tender, Put onions and mushrooms over the meat.
11.Skim the fat off. Simmer for 2-3 minutes. Skim additional fat if it rises. The sauce should be thick enough to coat a spoon. If not, boil it until it thickens. If it’s too thick, stir in some stock or bouillon to make it lighter.
12.Serve and enjoy
Freezing/Storage Instructions/Tips: You can keep leftovers in the fridge for 2-3 days. If you want to freeze it, it lasts up to 3 months.
The word bourguignon comes from a dish that is French and is called Buruandy in English. Bourguignon is similar to a beef stew but has a few variations of ingredients and much more in depth flavoring. A classic bourguignon has the presence of red wine in the recipe, which we have replaced with grape juice, but tried and tested to ensuring this halal bourguignon recipe is thick and hearty with loads of flavour!
Ingredients for 4 people:
1 Haloodies diced beef
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons flour
1 1/2 cups red grape juice (100% juice no sugar added)
1/2 cup red grape vinegar
2 carrot, sliced
1 onion, sliced in julienne
3 cups beef stock (preferably home made, remember you want something rich with flavor to enhance the flavor)
1 tablespoon tomato paste or tomato puree
2 cloves mashed garlic
½ teaspoon thyme leaves
1 bay leave
12 small onions, brown-braised in stock
250 grams mushrooms sautéed in butter
Directions:
1.Dry the meat cubes carefully with paper towels.
2.In a casserole/pan, sauté the beef until it’s golden brown. Remove it to a side dish and set aside.
3.Still in the same casserole/pan, sauté the carrot and the onion.
4.Return the beef to the casserole. Sprinkle it with salt and pepper, then add the flour and toss.
5.Stir in the juice,vinegar, stock, tomato paste, mashed garlic cloves, thyme, bay
6.Bring it to simmering point on the stove.
7.Cover the pot and place it on very low heat and simmer for 3 hours.
8.While the stew is cooking, prepare onions and mushrooms. For the onions: Melt 1 tablespoon butter in a frying pan and sauté the peeled onions until golden brown. Add beef stock until they’re almost covered and simmer for 20-25 minutes, or until almost all the liquid disappears and they’re tender but keep their shape. Set aside.
9.Prepare the mushrooms as well: quarter and sauté them in 2 tablespoons butter. Keep on stirring until they’re nicely brown. Set aside.
10.When meat is tender, Put onions and mushrooms over the meat.
11.Skim the fat off. Simmer for 2-3 minutes. Skim additional fat if it rises. The sauce should be thick enough to coat a spoon. If not, boil it until it thickens. If it’s too thick, stir in some stock or bouillon to make it lighter.
12.Serve and enjoy
Freezing/Storage Instructions/Tips: You can keep leftovers in the fridge for 2-3 days. If you want to freeze it, it lasts up to 3 months.