Burgundy Beef and Mushroom Daube with Pearl Shallots
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Ingredients
- 800 g beef braising steak
- 250 g chestnut mushrooms, sliced
- 10 shallots, peeled and halved
- 3 garlic cloves
- 350 ml red wine
- 200 ml beef stock
- 2 bay leaves
- 4 fresh thyme sprigs
- 2 tbsp plain flour
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 545 kcal
- Protein
- 45.4 g
- Carbohydrate
- 19.5 g
- of which sugars
- 7.7 g
- Fat
- 24.1 g
- of which saturates
- 7.8 g
- Fibre
- 3.3 g
- Salt
- 0.72 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the beef into 3cm chunks and toss with the plain flour.
- 2
Heat the olive oil in a large flameproof casserole and brown the beef in batches over a high heat, then set aside.
- 3
Add the shallots to the pot and cook for 6 minutes until starting to colour, then add the garlic and mushrooms and cook for 3 minutes more.
- 4
Pour in the red wine and beef stock, scraping up any browned bits, then return the beef to the pot with the bay leaves and thyme.
- 5
Cover and simmer gently for 65-70 minutes, stirring occasionally, until the beef is tender.
- 6
Remove the bay leaves and thyme stalks before serving.
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