Day 227 - Beef Bourguignon Royale

Ingredients

• 80 ml (⅓ cup) vegetable oil
• 100 g butter, chopped
• 1 kg beef eye fillet (butt end), cut into 3 cm pieces
• 750 ml (3 cups) red wine (Shiraz or Cabernet)
• 5 carrots, cut into 3cm dice
• 8 eschalots, coarsely chopped
• 2 garlic cloves
• 1 bay leaf
• 35 g (¼ cup) plain flour
• 500 ml (2 cups) beef stock
• 250 g small button mushrooms
• chopped flat-leaf parsley, chervil, pan-fried potatoes and green salad, to serve

Place a heavy-based saucepan over high heat. Add 1 tbsp oil and 25 g butter, stirring until butter has melted. Season beef with salt and pepper, then add one-third to pan and cook, turning occasionally, for 5 minutes or until browned on all sides. Add 250 ml wine and simmer for 1 minute to reduce slightly. Transfer mixture to a large bowl, then repeat twice more with additional oil and butter, and remaining beef and wine.
Wipe pan clean, then place over medium heat. Add remaining 1 tbsp oil and 25 g butter, stirring until butter has melted. Add carrots, mushrooms,  eschalots, garlic and bay leaf, and cook for 10 minutes or until starting to soften. Add flour and cook, stirring, for 1 minute, then add stock, reserved beef and wine mixture and cook, uncovered, for 35 minutes or until beef is cooked through.
 Scatter over parsley and chervil, and serve with potatoes and salad.