Beef Bourguignon
Beef Bourguignon is a classic French comfort food from Burgundy, best known for its wine and the prized cows.
Ingredients
1 kg Natural Grass Fed Chuck, diced
tbsp plain flour
60mls olive oil
2 brown onions, roughly chopped
100g shortcut bacon, diced
4 garlic cloves, crushed
750ml red wine
450mls beef stock
2 tbsp tomato paste
400g small button mushrooms
Salt and pepper to season
1 tbsp flat-leaf parsley leaves, chopped, to garnish
Mashed potato, crushed peas and roasted truss cherry tomatoes to serve.
PREP & COOK TIME 2HR + | SERVES 6
Method
Pre-heat oven to 170◦.
Heat half the oil in a heavy-based casserole dish add cook for 3-4 minutes on each side. Sprinkle flour over beef cheeks to coat. Set aside.
Reduce heat to medium, and add remaining oil. Add onions and bacon. Cook, stirring, for 5 minutes or until onion has softened. Add garlic, and cook for 1 minute.
Return beef cheeks and juices to pan. Add wine, and bring to a boil. Add stock and tomato paste, and bring back to the boil. Remove from heat and cover.
Transfer the casserole dish to the oven and braise for 3½ hours or until the meat is tender.
Add mushrooms. Cover and return to the oven for 20 minutes, along with cherry tomatoes on a roasting tray. Season with salt and pepper and garnish with parsley.
Serve with mashed potato, crushed peas and roasted cherry tomatoes.
