Beef Bourguignon
Serves: 4
Ingredients
2 tablespoons olive oil
1.5kg beef, trimmed, cubed
12 eschalots, peeled
4 rashers rindless bacon, chopped
1 tablespoon plain flour
1 tablespoon tomato paste
1 cup beef stock
1 cup red wine
250g button mushrooms, halved if large
1 bouquet garni (see tip)
¼ cup roughly chopped parsley
Steamed green beans, crusty bread, to serve
Method
- Heat 2 teaspoons oil in a large heavy-based saucepan on medium. Brown meat in 3 batches, 2-3 minutes each, adding more oil and reheating between batches.
- Heat remaining oil in same pan. Saute eschalots and bacon 4-5 minutes, until golden.
- Add flour and cook, stirring, 1 minute. Stir in tomato paste. Gradually pour in combined stock and wine, stirring. Return meat to pan with mushrooms and bouquet garni.
- Cover and bring to boil. Reduce heat to very low. Simmer 1 hour. Uncover and simmer 25-30 minutes, until meat is tender and sauce has thickened. Season to taste. Sprinkle with parsley. Serve with beans and crusty bread.
Tips
Make a basic bouquet garni with a piece of celery studded with peppercorns and tied with a sprig of parsley and a bay leaf.
Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a moister and tender result.
Note: Not all images displayed on this page utilise Cape Grim Beef.