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.
This is the most satisfying stew I have ever had!! Love it! Just tried it last night. I really love the coconut milk, it really made the dish unique.
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I am definitely trying this! That imaginary person at the beginning of your post? Totally me. I work four ten-hour days so I can have 3-day weekends to work on my blog, and by the time I walk in the d
Very tasty looking! I do love cilantro, but I have heard that some people have an aversion to it. Love your photo!
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Wow! Great recipe for grilled chicken. It was juicy and tender. I used the chicken this time to make chicken pesto sandwiches and will used the leftovers on my salad for lunch tomorrow. Thanks for the
This looks simply delish. I love that it is a one pot meal. I can’t wait to try it.
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I have been making Spaghetti squash but after reading this, it seems my way is outdated. I have to try it your way and see what I’ll get.
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WOW! This came out so delicious! I do the same thing, taking inspiration from a recipe and then changing it up. I had some left over roasted sweet potatoes so I just carmelized onions, browned the tur
This is a great cake. I have friends and family with allergies and its great to know there is a cake I can make that we can all celebrate with. Thanks for a brilliant recipe.
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I love to cook in my crockpot! Thank you for the great recipes! There are so many to choose from and now I have to see which one or ones I want to try first. Thank you!
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I used boneless chicken thighs cause we like dark meat. So smaller portions but most definitely a keeper.