Warm Up this Winter

Who doesn't love a winter comfort food to warm up our tummies on a cold winters night! No mucking around, and as long as you have all your ingredients, 35 minutes prep time, then you can walk away for the next 4-5 hrs and come home
to this super delicious meal! A truly beautiful Boeuf Bourguignon recipe I have been using for years- certainly a no fail.

Boeuf Bourguignon
Serves 4

Ingredients:
4rashers bacon, chopped
800g chuck steak, chopped 2-3 cm cubes
6 small onions
Flour Salt/Pepper
2Tablespoons each  butter & Olive Oil
2 Carrots, thickly sliced
1 garlic glove, crushed
250g mushrooms, quartered
Parsley, to serve

2 Cups red wine
2 cups water
2 beef stock cubes/ 2 teaspoons beef stock powder
1 teaspoon thyme
2 teaspoon sugar
1 Tablespoon tomato paste
1 Bayleaf

Method:
Trim chuck steak and portion into cubes, remembering it will shrink quite a bit whilst cooking, coat well with seasoned flour.

Cut bacon into strips, peel onions, chop carrots, quarter mushrooms and crush garlic, set all aside.
Heat oil & butter, brown beef to seal  and season with s&p. Don't cook beef right through, set aside in a large heatproof bowl once browned. Add onions, bacon, carrots, mushrooms & garlic to beef pan and cook for 5 minutes until fragrant and mushrooms have softened.

In another saucepan bring to boil, wine, water, stock, thyme, sugar, tomato paste & Bayleaf .

Add liquid to meat and cook for 4 hrs, 170 degrees, covered with foil, stir occasionally, sauce will thicken and meat will  fall apart once cooked.

Finish with fresh parsley!


Print Recipe