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How to make Beef bourguignon

Yield = 4
Prep time: 0:15
Cook time: 2:24
Total time: 2:39

Ingredients

  • 2 tablespoons olive oil
  • 750g gravy beef, trimmed, cut into 3cm cubes
  • 8 eschalots, peeled
  • 2 garlic cloves, crushed
  • 4 middle bacon rashers, trimmed, chopped
  • 200g button mushrooms
  • 2 medium carrots, peeled, halved, sliced
  • 2 tablespoons plain flour
  • 2 cups red wine
  • 1 cup Massel beef stock
  • 1 bouquet garni
  • Mashed potato, to serve

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
  • Step 2 Heat remaining oil in dish. Add eschalots, garlic, bacon, mushrooms and carrot. Cook, stirring, for 5 minutes or until eschalots start to soften. Return beef to dish. Add flour. Cook, stirring, for 1 minute.
  • Step 3 Stir in wine and stock. Add bouquet garni. Cover dish. Bring to the boil. Transfer to oven. Bake for 2 hours or until beef is tender. Remove and discard bouquet garni. Serve with mashed potato.