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Beef bourguignon
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Prep Time:
15 minutes
15 minutes
Cook Time:
144 minutes
144 minutes
Total Time:
159 minutes
159 minutes
Get cozy with a delicious stew perfect for winter.
Ingredients:
- 36.40 gm olive oil
- 750g gravy beef, trimmed, cut into 3cm cubes
- 8 eschalots, peeled
- 4 middle bacon rashers, trimmed, chopped
- 200g button mushrooms
- 2 medium carrots, peeled, halved, sliced
- 40.00 ml plain flour
- 495.00 gm red wine
- 255.00 gm beef stock
- 1 bouquet garni
- Mashed potato, to serve
Instructions:
- Preheat the oven to 180°C/160°C fan-forced. Heat half of the oil in a large flameproof casserole dish over medium-high heat. Sear the beef in batches for 5 to 6 minutes until browned. Transfer to a bowl.
- Heat the remaining oil in the dish, then add eschalots, garlic, bacon, mushrooms, and carrot. Sauté for 5 minutes until eschalots begin to soften. Return the beef to the dish, sprinkle flour over, and cook for 1 minute while stirring.
- Combine wine and stock in the pot, then add the bouquet garni. Cover and bring to a boil. Transfer to the oven and bake for 2 hours or until the beef is tender. Remove and discard the bouquet garni before serving with mashed potato.