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Beef burgundy stew
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Prep Time:
15 minutes
Cook Time:
210 minutes
Total Time:
225 minutes
Infuse your home with the rich scent of this hearty, simmered stew.
Ingredients:
  • 75.08 gm olive oil
  • 2 brown onions, halved, thinly sliced
  • 1kg beef chuck steak, cut into 2cm pieces
  • 62.50 ml plain flour
  • 1000.00 ml shiraz red wine
  • 1 bouquet garni (see note)
  • 20.00 ml flat-leaf parsley leaves, chopped
  • Mashed potato, sauteed
  • Mushrooms, to serve
  • Steamed sugar snap peas, to serve
Instructions:
  • In a large, heavy-based saucepan over medium-high heat, heat 2 tablespoons of oil until shimmering. Add onions and cook, stirring occasionally, for 10 to 12 minutes until they are soft and light golden. Transfer to a bowl.
  • - Heat oil in saucepan and add half of the beef. Cook until browned, about 2 to 3 minutes. Transfer to a bowl. Repeat with the remaining oil and beef. Return all beef to the pan with juices. Sprinkle flour over beef and cook until coated, about 1 to 2 minutes.
  • Place the wine, bouquet garni, and onions in a saucepan, then season with salt and pepper. Bring to a boil, then reduce heat to low. Simmer with cover on for 3 hours or until beef is tender.
  • Discard bouquet garni. Sprinkle fresh parsley over the stew and serve alongside creamy mashed potatoes, sautéed mushrooms, and sweet peas.

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