Beef Bourguignon with steamed greens
4
Points®
Total time: 2 hr 30 min • Prep: 15 min • Cook: 2 hr 15 min • Serves: 4 • Difficulty: Easy
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.
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