Our Beef Bourguignon converts inexpensive chuck steak into a delectable French delicacy. Flavoured with onions, garlic and red wine, simply serve with mash for a delicious winter dish.
Time: Two and a half hours
- 1 tablespoon of olive oil
- 500g beef chuck steak, trimmed and cubed
- 1 1/2 rashers shortcut rindless bacon, chopped
- 1/2 medium brown onion, thickly sliced
- 1 small carrot, peeled and roughly chopped
- 1 1/2 celery stalks, roughly chopped
- 2 garlic gloves, peeled
- 1 tablespoon plain flour
- 3/4 cup of red wine
- 1 cup beef stock
- 1/2 dried bay leaf
- 1/2 teaspoon dried oregano
- 125g mushroom, quartered
- 1 1/2 rosemary sprig
In a large saucepan, heat half of the oil over a high heat and cook the beef in batches until brown. Transfer to a heatproof bowl. Heat the remaining oil in the pan and add the bacon and onion. While stirring, cook for two minutes until the onion is soft. Add the celery, carrot and garlic. Continue to stir and cook until the vegetables are brown. Add the flour and then stir in the wine. Bring to a boil and cook until the liquid has reduced slightly, about one minute. Add the stock, bay leaf and oregano.
Return the beef to the pan and cover. Bring to a boil and then reduce the heat to low and let simmer for one and a half hours. Add the mushrooms and rosemary. Cover and let simmer for 30 more minutes. Remove and discard the rosemary and bay leaf and serve with mashed potato.