Beef Bourguignon

As you all know, I so love French food and another one of my favourites is Beef Bourguignon. It’s so delicious, is quick and easy to make, good for the pocket and is so healthy, packed full of delicious vegetables too. It also makes a great pie filling too.

INGREDIENTS

2 1/2 tablespoons olive oil
1 kg beef chuck or gravy steak
1 – 2 brown onions, finely chopped
200 g shortcut bacon, halved length-ways, cut into 1 cm strips
2 garlic cloves, finely chopped
1 to 2 cups good red wine
1/2 cup beef stock or bone broth
1 tablespoon tomato paste (alternately use 2 to 3 ripe diced tomatoes)
1 Bunch Spring Onion, whole with green tops trimmed away
250 g small button mushrooms
500 g Carrots or a Carrot bunch, chunky
Green beans, Broccolini, or Snow Peas, to serve as a side dish
Mashed potato and/or Parsnips, to serve
Salt and Pepper, to taste
Pie version – Pastry dough, enough for the base, sides and top if you are making a pie
Serves 5 – 7

METHOD

Heat 2 tablespoons oil in a large, heavy-based casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
Reduce heat to medium. Heat remaining oil in dish. Add brown onion and bacon. Cook, stirring, for 6 minutes or until onion has softened. Add garlic. Cook for 1 minute.

Return beef and juices to pan. Add wine. Bring to the boil to remove alcohol. Add stock and tomato. Bring to the boil. Reduce heat to very low. Simmer, covered, for 45 min to 1 hour. Add spring onions, carrots  and mushrooms. Cook, covered, for another 20 to 30 minutes or until meat and veg are tender. If you’re using a slow pot, cook for up to 8 hours on very low. Season with salt and pepper. Rest for 5 minutes and serve to much applause!

Have a great week ahead and happy local food eating!