Name: Rich and flavourful beef bourguignon
Prep time: 18 min
Cook time: 15 min
Total time: 33 min
Yield: 6
Ingredients: Beef bourguignon; 1 tablespoon butter; 3 tablespoon olive oil; 3 rashers middle bacon, rind removed and chopped roughly; 12 small eschalots (golden shallots) or frozen pearl onions (available at supermarkets); 200 gram swiss brown mushrooms, quartered (these give the best flavour, but you could use button mushrooms); 2 carrots, peeled and sliced; 4 cloves garlic, minced; 700 gram diced chuck steak; 1/4 cup plain flour; 2 tablespoon tomato paste; 1 1/2 cup cabernet merlot (a rich, flavoursome red); 2 1/2 cup beef stock; 1 1/2 tablespoon dijon mustard; 700 gram baby potatoes, halved; 3 bay leaves; 4 sprigs fresh thyme; salt flakes and cracked black pepper; crusty bread, to serve

Rich and flavourful beef bourguignon

This beef bourguignon recipe is full of flavour and cabernet melot - the ultimate winter dish!

Serves 6

Prep

18M

Cook

15M

Total

33M

Ingredients

Beef bourguignon

1 tablespoon butter

3 tablespoon olive oil

3 rashers middle bacon, rind removed and chopped roughly

12 small eschalots (golden shallots) or frozen pearl onions (available at supermarkets)

200 gram swiss brown mushrooms, quartered (these give the best flavour, but you could use button mushrooms)

2 carrots, peeled and sliced

4 cloves garlic, minced

700 gram diced chuck steak

1/4 cup plain flour

2 tablespoon tomato paste

1 1/2 cup cabernet merlot (a rich, flavoursome red)

2 1/2 cup beef stock

1 1/2 tablespoon dijon mustard

700 gram baby potatoes, halved

3 bay leaves

4 sprigs fresh thyme

salt flakes and cracked black pepper

crusty bread, to serve

Method

Beef bourguignon

1.Heat butter and 1 tbsp oil in saucepan over high heat. Add, bacon and cook for 2 minutes, then add eschalots, mushrooms, carrots and garlic. Cook further 5 minutes until beginning to colour, then remove from pan and set aside.

2.Return saucepan to heat and add remaining oil. Add beef and brown for 1 1/2 minutes on each side. Once browned, sprinkle over flour and cook for 1 minute. Add tomato paste and cook for further 1 minute.

3.Return vegies and bacon to pan. Add wine, stock, mustard, potatoes, bay leaves and thyme. Bring to a simmer, cover and cook on low heat for 90 mins, or until veggies are cooked and beef tender.

4.Remove from heat, season and serve with crusty bread.

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