Beef bourguignon

Name: Beef bourguignon
Cook time: 1 h 30 min
Cuisine: French
Ingredients: 1.5kg topside, blade or chuck steak; plain flour; 1 tbsp butter; 1 tbsp olive oil; 2 rashers bacon, sliced; 1 cup red wine; 1 cup water; 1 large sprig thyme; 1 bay leaf; 2 cloves garlic, finely chopped; Sea salt and cracked black pepper; 12 small white onions, peeled; 250g mushrooms, trimmed and halved; 2 tablespoons coarsely chopped flat-leaf parsley

Lynne Mullins

October 18, 2011

Time:1-2 hours

A French classic that's perfect for chillier weather.

Ingredients

1.5kg topside, blade or chuck steak
plain flour
1 tbsp butter
1 tbsp olive oil
2 rashers bacon, sliced
1 cup red wine
1 cup water
1 large sprig thyme
1 bay leaf
2 cloves garlic, finely chopped
Sea salt and cracked black pepper
12 small white onions, peeled
250g mushrooms, trimmed and halved
2 tablespoons coarsely chopped flat-leaf parsley

Method

Cut steak into 5cm pieces and dust with plain flour. Shake off excess. Melt butter and oil in a heavy casserole and brown steak pieces on all sides. Remove. Add bacon and stir over low heat for 2-3 minutes. Add red wine and water and bring to a simmer, stirring well. Return meat to pan, add thyme, bay leaf, garlic, salt and pepper. Cover and cook in a low oven (150C) for 1 1/2 hours.
Add onions and a little more water if necessary and cook for a further 20 minutes or until meat is very tender. Add mushrooms and cook for a further 10 minutes or until mushrooms are cooked. Serve sprinkled with parsley and accompanied by creamy mashed potato.

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