Beef Bourguignon
- Yield: 6
- Prep Time: 20 minutes
- Cook Time: 1h 30 min
Nutrition facts (per portion)
- Calories: 652
- Carbohydrate Content: 5.2g
- Cholesterol Content: 251mg
- Fat Content: 26.3g
- Fiber Content: 1.2g
- Protein Content: 86.8g
- Saturated Fat Content: 9.4g
- Serving Size: 383g
- Sodium Content: 820mg
- Sugar Content: 1.5g
Beef Bourguignon
Ingredients
- Olive oil - 3 tbsp
- Chuck beef steak - 1.5kg, fat trimmed, cut into chunks
- Brown onion - 1 large, chopped
- Garlic - 4 cloves, crushed
- Pancetta or bacon - 150g, cut into strips
- Red wine - 1 cup
- Beef stock - 1/2 cup
- Dried thyme - 1 tbsp
- Dried oregano - 1 tbsp
- Carrot - 1 large, chopped (or use 6 baby carrots, unchopped for presentation)
- Button mushrooms - 200g, sliced in half
- To serve:
- Green beans
- Mashed potato
- Fresh parsley, chopped
Instructions
- Heat the olive oil in a large casserole pot. Brown the beef on a high heat in for 5-6 minutes in batches. Transfer the beef to a bowl with the juices from cooking.
- On a medium heat in the same pot, add the brown onion, garlic and bacon or pancetta. Cook for 5-6 minutes or until softened and translucent.
- Transfer the beef with the juices back to the pot. Add the wine, stock, thyme and oregano. Bring to the boil and simmer for 1 hour.
- Add the carrot and mushroom, then cook for a further 30 minutes until the meat is tender.
- Season with salt and pepper then garnish with fresh parsley.
- Serve with green beans and mashed potato.
