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Beef Bourguignon

A hearty French dish to keep you warm this winter!

INGREDIENTS

  • 2 Beef Stock Cubes
  • 1 ½ Cups Boiling Water
  • Olive Oil
  • 1 ½ kg Beef Chuck or Stewing Beef, Cut Into 4cm Pieces
  • 175g Rindless Streaky Bacon, Coarsely Chopped
  • 1 Onion, Finely Chopped
  • 3 Garlic Cloves, Finely Chopped
  • 2 Tablespoons Plain Flour
  • 2 Tablespoons Tomato Paste
  • 2 Cups Red Wine (and 1 glass for the Chef)
  • 2 Dried Bay Leaves
  • 30g Butter
  • 1 Bunch Spring Onions, Trimmed, Halved
  • 10 Pickling Onions
  • 250g Button Mushrooms
  • Fresh Thyme, Chopped
  • 1 Bunch Fresh Parsley, Chopped
  • Buttered Mashed Potato, To Serve

METHOD

  • Preheat the oven to 180ºC. Combine stock cubes and water in a jug. Heat about 2 to 3 teaspoons of olive oil in a flameproof casserole dish over medium-high heat. Cook one-third of the beef for 2-3 minutes or until golden. Transfer to a plate. Repeat, in 2 more batches, with oil and remaining beef.
  • Heat a generous glug of olive oil in the dish. Add the bacon, onion and garlic. Cook, stirring occasionally, for 5 minutes or until golden. Add the flour and tomato paste. Cook, stirring, for 1 minute. Gradually add the wine (use a good quality wine), stirring constantly, until well combined.
  • Add the beef, stock, thyme and bay leaves to the bacon mixture. Cover and bake for 2 to 3 hours.
  • Meanwhile, melt butter in a frying pan over medium-high heat. Cook the spring onion, pickling onion and mushrooms, Season with salt and pepper, stirring, for 5 minutes or until golden in colour.
  • Add mushroom and onion mixture to the beef. Return to the oven and bake, covered, for a further 15 to 20 minutes. Stir in the chopped parsley. Serve on the buttered mash.
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