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Beef bourguignon
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Prep Time: 30 minutes
Cook Time: 150 minutes
Total Time: 180 minutes
Impress your loved ones with this flavorful dish from a gourmet chef.
Ingredients:
36.40 gm olive oil
1kg beef chuck steak, trimmed, cubed
3rashersshortcut rindless bacon, chopped
1 medium brown onion, thickly sliced
2 small carrots, peeled, roughly chopped
3celerystalks, roughly chopped
4garliccloves, peeled
371.25 gm red wine
510.00 gm beef stock
1dried bay leaf
1 tsp dried oregano
250g cup mushrooms, quartered
3fresh rosemarysprigs
mashed potato, to serve
Instructions:
In a large saucepan, heat half of the oil over high heat. Brown the beef in batches for 4 to 5 minutes. Transfer the beef to a heatproof bowl.
Heat the remaining oil in the pan and sauté the bacon and onion until the onion softens. Add the carrot, celery, and garlic, and cook until the vegetables start to brown. Sprinkle in the flour and cook for 2 minutes. Pour in the wine and bring to a boil, letting it simmer until slightly reduced. Add the stock, bay leaf, and oregano, then return the beef to the pan. Cover and simmer on low heat for 1 hour and 30 minutes, stirring occasionally.
Add in the earthy mushrooms and fragrant rosemary to enhance the flavors. Let it simmer, covered, for 30 minutes or until the beef is tender. Remove the bay leaf and rosemary, then serve alongside creamy mashed potatoes.