I felt that it's maiden voyage needed to produce something special...something worthy of the gourmet cookware it was being prepared in.
So, Beef Bourguinon it was! A relatively simple dish, with minimal ingredients but anything that calls for a full bottle of red wine is DEFINITELY special.
2-3 tbsp olive oil
2 tbsp seasoned flour
1.2 kg chuck or shin steak, cut into large chunks (about 5cm)
18 small shallots or button onions
18 button mushrooms
1 large onion, sliced
100g bacon or pancetta, cubed
4 cloves garlic, crushed but left whole
2 bay leaves
2 sprigs thyme
750ml red burgundy wine
Heat olive oil and butter in casserole, toss beef in seasoned flour then brown in batches over medium-high heat.
Remove and set aside. Add shallots and caramelise, set aside on separate plate, repeat with button mushrooms and add to shallots.
Add little more oil if necessary and fry sliced onion and bacon until onions softened and bacond browned.
Add garlic, bay and thyme then return beef and any juices to casserole and stir together.
Pour in the wine, season, bring to a simmer then lower heat and simmer gently on the stove, partly covered, for two hours (or cover and transfer to oven at 140C).
Add the shallots and mushrooms and simmer for a further half an hour. Check for seasoning and serve. This gets better and better as leftovers also!!
Sadly, the picture of the finished product does not look as spectacular as it tasted. I guess I had tired myself out from playing badminton and volleyball all afternoon while it simmered.
An indulgence...just leave it at that.