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Beef bourguignon
Beef bourguignon
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Prep Time:
20 minutes
Cook Time:
150 minutes
Total Time:
170 minutes
Winter's joy: cozy, time-saving slow-cooked meals with budget-friendly cuts.
Ingredients:
  • 1 1/2 beef style stock cubes
  • 375ml boiling water
  • 1.3kg beef chuck steak, cut into 4cm pieces
  • 175g rindless bacon, coarsely chopped
  • 1 brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 40.00 ml plain flour
  • 44.40 gm tomato paste
  • 500ml (2 cups) red wine
  • 20.00 ml chopped fresh thyme
  • 2 dried bay leaves
  • 30g butter
  • 1 bunch spring onions (globe onions), trimmed, halved
  • 250g button mushrooms
  • 82.50 ml chopped fresh continental parsley
  • Mashed potato, to serve
Instructions:
  • Preheat the oven to 180ºC. Mix the stock cubes with water in a jug. Heat 2 teaspoons of oil in a flameproof casserole dish over medium-high heat. Sear one-third of the beef for 2-3 minutes until golden brown. Transfer to a plate. Repeat this process with the remaining beef in two more batches using oil.
  • Heat the rest of the oil in the dish. Sauté bacon, onion, and garlic until golden, stirring occasionally for about 5 minutes. Stir in the flour and tomato paste, cook for 1 minute. Slowly pour in the wine while stirring constantly until mixture is well combined.
  • Combine the beef, stock, thyme, and bay leaves with the bacon mixture in a covered dish. Bake for 2 hours until tender.
  • In a frying pan over medium-high heat, melt the butter until sizzling. Saute the spring onion and mushrooms, stirring occasionally, for about 5 minutes or until they turn golden brown.
  • Combine the savory mushroom mixture into the dish, then bake it covered for an additional 15 minutes. Stir in fresh parsley, season generously with salt and pepper, and serve alongside creamy mashed potatoes.

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