A variation on Beef Bourguignon
Added by karohemd | Wed 13 May 2009 @ 21:57
A classic beef stew with added liver and broccoli for some variation in texture.
beef braising steak
as garnish: fresh broccoli
In a heavy bottomed saucepan (or pot if you\'re making it for a lot of people), first sear the cubed livers in a little oil. When browned, remove with a slotted spoon and set aside. Add the cubed beef (a little more oil first, if needed) and seal that. Add the sliced onion and smashed garlic and cook until soft. Add red wine and beef stock (equal amounts) and the chopped carrots, season with salt, pepper, mixed herbs and mace. Put on a lid and let bubble on low heat for about 30 minutes. Add the potatoes and continue to cook until the potatoes are done (another 30 minutes or so). About 5 minutes before the end, add the seared livers to cook through.
Serve with some freshly steamed broccoli (or some other green veg) to add some crunch and texture.