Recipe 30-minute beef bourguignon : Hearty Dishes and Tasty

Recipe 30-minute beef bourguignon : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe 30-minute beef bourguignon has been designed to be as simple and easy as possible to put into practice. With 0:05 prep, 4 serving, Capable cooks level.

“I love the flavours of a hearty beef bourguignon but sometimes you just want it ‘now!’ This quick version still has a rich depth of flavour, but comes together in a flash.” – Valli Little

Ingredients:

  • 8 eschalots
  • 2 tablespoons olive oil
  • 20g unsalted butter
  • 500g beef eye fillet, cut into 4cm pieces
  • 4 thick slices flat pancetta, rind removed, chopped
  • 250g small Swiss brown mushrooms
  • 2 garlic cloves, crushed
  • 2 bay leaves
  • 2 fresh thyme sprigs, leaves chopped
  • 2 teaspoons tomato paste
  • 2 teaspoons plain flour
  • 1/2 cup (125ml) red wine
  • 1 1/2 cups (375ml) Massel beef stock
  • Mashed potato, to serve
  • Wild rocket leaves, to serve

Method

  • Step 1
    Fill a saucepan with water and bring to the boil over high heat. Blanch the eschalots for 5 minutes or until just tender, then drain and set aside.
  • Step 2
    Heat 1 tablespoon oil in a large deep frypan over medium-high heat. Cook the eschalots, turning, for 2-3 minutes until golden. Remove from pan and set aside.
  • Step 3
    Add the butter and remaining 1 tablespoon oil to the pan. Add the beef, in batches and cook, turning, for 3-4 minutes until browned all over. Remove from pan and set aside.
  • Step 4
    Reduce heat to medium, add the pancetta, mushrooms, garlic, bay leaves and thyme, and cook, stirring, for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute, then add the flour and cook for a further 1 minute or until combined. Stir in the wine and cook for 2 minutes or until slightly thickened. Add the stock, whisking to combine, then return the eschalots to the pan. Cook for 6-8 minutes until slightly reduced and thickened. Return the beef to the pan and simmer for a further 2 minutes or until warmed through.
  • Step 5
    Serve with mashed potato and garnished with rocket leaves.

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