Tracy Foulkes’s NoMU Beef Bourguignon
Tracy Foulkes, who started NoMU Foods in 2000, has an instinct for what you need in your kitchen. Her foods are on supermarket shelves around the world and y kitchen certainly would not be without NoMU Foods on the shelves. This is classic Tracy.
2 kg beef, cut into large bite-size pieces
NoMU Sea Salt Grinder
NoMU Black Pepper Grinder
1 cup flour
A few glugs of NoMU Extra Virgin Olive Oil
200g smoked bacon or pancetta (optional)
12 shallots, peeled and halved
2 celery sticks, sliced
2 carrots, sliced
3 cloves garlic, finely chopped
1 tbsp NoMU Roast Rub
350ml good quality red wine
2 tbsp NoMU Beef Fond stirred
into 500ml hot water
1 tbsp tomato paste
150g whole button or chestnut mushrooms
A splash of brandy
Fresh thyme leaves to garnish (optional)
Preheat your oven to 160°C. Season the beef with NoMU Sea Salt and Black Pepper and dust with flour, shaking off the excess. In a heavy based ovenproof casserole dish, brown the meat well all over, but do not overcrowd the pot otherwise the meat will stew and not brown. Remove from the pot and set aside.
In the same pot, add 50g butter and gently sauté the bacon, shallots, celery, carrots and garlic. Stir in the NoMU Roast Rub and add the beef back to the pot. Add the red wine and simmer for 5-10 minutes until the alcohol has cooked off. Add the prepared beef stock and tomato paste, stir well to combine. Cover with a lid and bring to the boil before placing into the oven for 3 hours.
In a separate pan, melt one tablespoon of butter and sauté the mushrooms until just cooked and golden brown. Flambé with a splash of brandy and add to the casserole. Serve in warmed bowls with creamy mashed potato, a sprinkling of fresh thyme leaves and scrumptious red wine!
Michael’s wine recommendation – CLICK HERE