Beef Bourguignon

Beef Bourguignon

 

Serves: 4

Ingredients

Blue Triangle 2 tablespoons olive oil
Blue Triangle 1.5kg beef, trimmed, cubed
Blue Triangle 12 eschalots, peeled
Blue Triangle 4 rashers rindless bacon, chopped
Blue Triangle 1 tablespoon plain flour
Blue Triangle 1 tablespoon tomato paste
Blue Triangle 1 cup beef stock
Blue Triangle 1 cup red wine
Blue Triangle 250g button mushrooms, halved if large
Blue Triangle 1 bouquet garni (see tip)
Blue Triangle ¼ cup roughly chopped parsley
Blue Triangle Steamed green beans, crusty bread, to serve

 

Method

  1. 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.
  2. Heat remaining oil in same pan. Saute eschalots and bacon 4-5 minutes, until golden.
  3. 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.
  4. 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.

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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The Railway Club Hotel is Melbourne's Premier Steak Venue.

We use Cape Grim as our premium product because the quality of their grass fed beef is second to none. We enjoy consistently high marble scores, tenderness and flavour all year round giving us pride of product, and value for our customers.

John Woolley, Railway Club Hotel
Railway Club Hotel

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