Name: Beef bourguignon
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 4 servings
Cuisine: Beef
Ingredients: 2 tbsp olive oil; 1 kg chuck steak cubed; 2 tbsp flour; 125 g bacon diced; 8 pickling onions peeled; 2 carrots finely chopped; 2 celery stalks finely sliced; 2 garlic cloves crushed; 4 sprigs fresh thyme; 200 g portabellini mushrooms; 1/4 cup tomato purée; 750 ml red wine; rice steamed, to serve

Recipe Disclaimer

Tap for method

Ingredients (13)

2 tbsp	olive oil
1 kg	chuck steak — cubed
2 tbsp	flour
125 g	bacon — diced
8	pickling onions — peeled
2	carrots — finely chopped
2	celery stalks — finely sliced
2	garlic cloves — crushed
4 sprigs	fresh thyme
200 g	portabellini mushrooms
1/4 cup	tomato purée
750 ml	red wine
	rice — steamed, to serve

Tap for ingredients

Method:

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.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.