Beef bourguignon
A RICH and hearty slow cooked French stew. Serve with mashed potatoes and green vegetables.
INGREDIENTS
Serves 4-6
1 tablespoon plain flour
Salt and black pepper
800g lean diced beef steak
2 tablespoons sunflower oil
2 large onions, peeled and cut into chunks
1 large carrot, peeled and cut into chunks
2 sticks celery, roughly chopped
3 cloves garlic, crushed
1/2 teaspoon dried herbes de Provence
125g smoked diced bacon
1 bottle Bordeaux wine
1 Oxo beef stock cube
200g button mushrooms
2 bay leaves, optional
1 sprig parsley, optional
METHOD
Place the plain flour in a large plastic bag or on a plate and sprinkle with salt and black pepper.
Add the beef and toss in the seasoned fl our to coat. Heat the oil in a large flameproof casserole dish and add the beef.
Fry for 5-6 minutes, turning occasionally until the beef is browned on all sides. Using a slotted spoon, remove the beef from the pan and set aside.
Add the onions, carrots and celery to the pan and fry over a low heat for approximately 5-10 minutes until lightly browned and beginning to soften a little.
Add the garlic, herbs and bacon and fry for another 2-3 minutes. Return the beef to the pan and stir well. Then gradually pour in the wine, crumble in the stock cube and add the bay leaves if using.
Bring to the boil stirring well. Cover and simmer on a low heat for 11/2 hours or place in the oven at 180C/ 160C fan/gas 4 for 11/2 hours.
Remove the lid and add the mushrooms then continue to cook for another 30 minutes until the meat is meltingly tender.
Sprinkle with parsley just before serving. If desired, serve it with crusty wholewheat French or sourdough bread instead of the usual potatoes and vegetables.