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Photo of Beef Bourguignon with steamed greens by WW

Beef Bourguignon with steamed greens

9
Points®
Total Time
2 hr 30 min
Prep
15 min
Cook
2 hr 15 min
Serves
4
Difficulty
Moderate
There’s nothing more satisfying than enjoying a hearty slow cooked dinner on a chilly winter’s night. The whole family will love this beef bourguignon.

Ingredients

Beef chuck steak, raw

400 g, fat trimmed, cut into 3cm pieces (buy 500g)

Plain flour

1½ tbs

Olive oil

1 tbs

Eschalot(s)

12 whole, peeled

Carrot(s)

2 medium, coarsely chopped

Celery

2 stick(s), coarsely chopped

Shortcut bacon

2 slice(s), (2 x 25g slices), finely chopped

Mushrooms

300 g, (button,small), crushed

Garlic

2 clove(s), crushed

Red wine

125 ml, dry

Fresh thyme

2 tsp, (2 sprigs)

Fresh bay leaf

1 whole

Beef stock

1½ cup(s), (375ml)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Place beef in a large bowl. Add flour and toss to coat. Shake off any excess flour.
  2. Heat half the oil in a large flameproof casserole dish over high heat. Cook beef, in batches, for 2–3 minutes or until browned. Transfer to a plate.
  3. Heat remaining oil in same dish over medium-high heat. Add eschalots, carrot, celery and bacon and cook, stirring, for 5 minutes or until eschalots have softened. Add mushrooms and garlic and cook, stirring, for 2–3 minutes or until mushrooms are golden. Add wine and bring to the boil. Return beef to dish with thyme, bay leaf and stock and bring to the boil. Cover and bake for 2 hours or until beef is tender. Serve.

Notes

SERVING SUGGESTION: Steamed green beans, plus mashed potato. Boil, steam or microwave 600g potatoes (chopped) and mash with ⅓ cup (80ml) skim milk.

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