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Beef bourguignon

Recipe from: 22 April 2015
recipes, beef

Ingredients 13
Servings 4
Time 00:15


  • 2
    olive oil
  • 800g-1kg beef chuck steak, cubed
  • 2
  • 125
    bacon, diced
  • 8
    pickling onions, peeled
  • 2
    carrots, finely chopped
  • 2
    celery sticks, finely sliced
  • 2
    cloves of garlic, crushed
  • 4
    sprigs of thyme
  • 200
    portabello mushrooms, cleaned and left whole
  • 1/4
    tomato purée
  • 750
    red wine
  • steamed rice to serve



Preheat oven to 160°C.

Dust steak cubes with the flour and season with salt and black pepper. Set aside.
Heat a heavy based saucepan or casserole dish, (one that can go into oven) add olive oil and quickly sear meat until well browned. Remove from pan and set aside.
Using the same pan, sauté the bacon, pickling onions, carrots, celery, garlic, thyme and mushrooms for a few minutes or until golden brown.

Return meat to saucepan, stir in tomato puree and wine and bring to the boil.
Cover casserole with a lid or foil and place into oven for 2-2 ½ hours or until meat is soft and tender, and sauce is slightly thickened.
Remove from oven and serve with steamed rice and seasonal vegetables.

Recipe reprinted with permission of Source Food.
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