Name: Beef Bourguignon
Cook time: 130 min
Total time: 130 min
Yield: 8
Cuisine: french
Ingredients: 2 1/2 tbs olive oil; 1 1/2 kg beef chuck steak, diced; 1 brown onion finely chopped large; 200 g short-cut bacon rashers cut into strips rindless halved lengthways; 2 garlic clove finely chopped; 1 cup red wine; 1/2 cup Beef Style Liquid Stock; 1 tbs tomato paste; 16 pickling onion peeled small; 400 g button mushrooms peeled small

by Mrs Tempest Last updated on 09/12/2019

This is a great recipe I adapted from one found in a Super Food Ideas magazine. - Mrs Tempest

Ingredients

2 1/2 tbs olive oil
1 1/2 kg beef chuck steak, diced
1 brown onion finely chopped large
200 g short-cut bacon rashers cut into strips rindless halved lengthways
2 garlic clove finely chopped
1 cup red wine
1/2 cup Massel* Beef Style Liquid Stock
1 tbs tomato paste
16 pickling onion peeled small
400 g button mushrooms peeled small

*Massel is recommended by Australia's Best Recipes

Method

Step 1

Heat 2 tablespoons of oil in a large, heavy based casserole dish over medium-high heat. Cook beef, in batches until browned. Transfer to a bowl.
Step 2

Reduce heat to medium. Heat remaining oil in dish. Add brown onion and bacon. Cook, stirring, until onion has softened. Add garlic. Cook for 1 minute.
Step 3

Return beef and juices to pan. Add wine; bring to the boil. Add stock and tomato paste; bring to the boil.
Step 4

Reduce heat to low. Simmer, covered, for 1 hour and 15 minutes.
Step 5

Add pickling onions and mushrooms. Cook, covered, for another 30 minutes or until meat and onions are tender.
Step 6

Season with salt and pepper.