Recipe Beef bourguignon : Hearty Dishes and Tasty

Recipe 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 Beef bourguignon has been designed to be as simple and easy as possible to put into practice. With 0:20 prep, 6 serving, Capable cooks level.

One of winter’s greatest pleasures is making slow-cooked meals – they’re comforting, timesaving and, because they use less expensive cuts, they’re penny pleasing.

Ingredients:

  • 1 1/2 Massel beef style stock cubes
  • 375ml boiling water
  • 2 tablespoons olive oil
  • 1.3kg beef chuck steak, cut into 4cm pieces
  • 175g rindless bacon, coarsely chopped
  • 1 brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 tablespoons plain flour
  • 2 tablespoons tomato paste
  • 500ml (2 cups) red wine
  • 1 tablespoon chopped fresh thyme
  • 2 dried bay leaves
  • 30g butter
  • 1 bunch spring onions (globe onions), trimmed, halved
  • 250g button mushrooms
  • 1/3 cup chopped fresh continental parsley
  • Mashed potato, to serve

Method

  • Step 1
    Preheat oven to 180ÂșC. Combine stock cubes and water in a jug. Heat 2 teaspoons of oil in a flameproof casserole dish over medium-high heat. Cook one-third of the beef for 2-3 minutes or until golden. Transfer to a plate. Repeat, in 2 more batches, with oil and remaining beef.
  • Step 2
    Heat the remaining oil in the dish. Add the bacon, brown onion and garlic. Cook, stirring occasionally, for 5 minutes or until golden. Add the flour and tomato paste. Cook, stirring, for 1 minute. Gradually add the wine, stirring constantly, until well combined.
  • Step 3
    Add the beef, stock, thyme and bay leaves to the bacon mixture. Cover and bake for 2 hours.
  • Step 4
    Meanwhile, melt butter in a frying pan over medium-high heat. Cook the spring onion and mushrooms, stirring, for 5 minutes or until golden.
  • Step 5
    Add mushroom mixture to the dish. Bake, covered, for a further 15 minutes. Stir in the parsley. Season with salt and pepper. Serve with mash.

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