Nicharee Beef Bourguignon by Charley from Capetown
Red wine (enough to marinade all the diced beef - approximately 1 bottle)
500ml beef stock
1 tablespoon tomato paste
A few sprigs of fresh thyme, not chopped
1 whole onion, peeled and diced
4 carrots, sliced
packet (app. 8 slices) streaky bacon, sliced
4 tbsp corn flour (more if needed)
2 tablespoons of butter
1 packet of mushrooms, sliced in half (quarters if big)
cloves of garlic, crushed
2 tablespoons freshly chopped thyme
10 shallots, peeled
2 tablespoons sugar
Place your beef cubes in a large tupperware dish/container. In a jug, mix together your wine, tomato paste, and beef stock. Add this to your beef cubes, making sure the beef is completely covered.
Add a few sprigs of fresh thyme to the container. Seal the container and leave to marinade overnight in the fridge.
Heat up a large, deep frying pan. Add one tablespoon of oil to cover the
base of the pan. Add your diced onion and carrots, season with salt and pepper and fry until the onion is translucent. Once cooked, remove from heat and add to a bowl until needed later.
Return the pan
to the heat and add one teaspoon of oil. Add your bacon to the pan and fry until slightly crispy, remove from the heat and add to the bowl of cooked onion and carrots.
Remove your beef from the fridge.
Take the beef cubes out and pat dry with a paper towel - do not squeeze the cubes! Once your beef cubes are patted dry, toss in corn flour until completely coated. Return your frying pan to the heat once again with 2 tablespoons of olive oil.
Sear your beef cubes on all sides, you may have to do this in batches. Once the beef is seared, remove from the heat and place in a separate bowl.
Add butter to your frying pan, and add
the mushrooms and crushed garlic. Brown for about 2 - 3 minutes, and season with salt and pepper. Add your fried carrots, onions, bacon and beef. Use the liquid marinade to cover the stew, leaving behind one cup. Bring to a simmer and reduce heat low, add
the chopped thyme, give one stir and cover until later. In a separate sauce pan, add the remaining cup of liquid and add the peeled shallots. Bring the liquid to a boil and then reduce the heat low, add 2 tablespoons of sugar and leave to simmer for approximately
30 - 40 minutes until the shallots are tender and the liquid is reduced.
Check on the beef every 15 minutes, making sure it is not overcooked. If the beef is cooked to your liking, turn off the heat
and reheat when the shallots are done, otherwise it should be done at the same time as the shallots.
Serve with baby potatoes.