Name: Boeuf bourguignon
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 1 1/2 kilogram chuck steak, trimmed, cubed; 12 eschalots, peeled; 4 rashers rindless bacon, chopped; 1 tablespoon plain flour; 1 tablespoon tomato paste; 1 cup beef stock; 1 cup good red wine; 250 gram button mushrooms, halved if large; 1 bouquet garni; 1/4 cup roughly chopped parsley; steamed beans, crusty bread, to serve

Ingredients

2 tablespoon olive oil

1 1/2 kilogram chuck steak, trimmed, cubed

12 eschalots, peeled

4 rashers rindless bacon, chopped

1 tablespoon plain flour

1 tablespoon tomato paste

1 cup beef stock

1 cup good red wine

250 gram button mushrooms, halved if large

1 bouquet garni

1/4 cup roughly chopped parsley

steamed beans, crusty bread, to serve

Method

1.Heat 2 tsp oil in a large, heavy-based saucepan on medium. Brown meat in batches 2-3 minutes each, adding more oil and reheating pan between batches. Transfer to a plate.

2.Heat remaining oil in same pan on high. Sauté eschalots and bacon 4-5 minutes, until golden.

3.Add flour and cook, stirring, 1 minute. Stir in tomato paste. Gradually pour in combined stock and wine, stirring. Return meat to pan with mushrooms and bouquet garni.

4.Cover and bring to boil. Reduce heat to very low. Simmer 1 hour. Uncover and simmer for 25-30 minutes, until meat is tender and sauce has thickened. Season to taste. Sprinkle with parsley. Serve with steamed green beans and crusty bread.

This is a one-pot wonder, and the flavour will improve if you make it the day before. Bouquet garni is a mixture of aromatic herbs tied together which are used for flavour and removed towards the end of cooking. A mixture of thyme, parsley stalks and bay leaves is most common.
Note

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Ingredients

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