Boeuf bourguignon

Ingredients for 4 people

1kg chuck steak
salt and freshly ground black pepper, to taste
30ml flour
45ml olive oil
15 button onions, peeled
1 onion, chopped
100g streaky bacon or pancetta, cut into strips
2 garlic cloves, roughly chopped
3 bay leaves
3 springs fresh thyme
1 bottle red wine (Burgandy or Cabernet Sauvignon)
500ml beef stock
250g baby button mushrooms

80 min · Easy

Directions

1. cut steak into cubes, season the flour then lightly toss the steak cubes in the seasoned flour.

2. heat the oil in a casserole dish, brown beef in batches and set aside

3. add button onions to the casserole dish and brown lightly, remove and set aside

4. add chopped onion and bacon to the casserole dish and fry for 5min, return beef to pan with garlic, bay leaves, thyme, wine and stock

5. season well and simmer for 1-1 and a half hours or until meat is tender

6. return the oinions to the pan together with the mushrooms and cook for another 15min on low heat.

7. spoon into bowls and serve with bread

main courses, beef, boeuf, french, onion, bourguignon April 22, 2012 14:23

Author Food and Home Entertainment Magazine, May 2012 Issue