Beef Bourguignon

Ingredients

8 sprigs thyme
1 Tbs olive oil
850 g beef chuck casserole steak, trimmed, cut into 5 cm pieces
4 brown onions, peeled, halved
2 carrots, peeled, coarsely chopped
2 celery sticks, thickly sliced
250 g rindless middle bacon, chopped
4 garlic cloves, finely chopped
2 Tbs tomato paste
1 Tbs plain flour
2 cups (500mL) red wine
1 cup (250mL) beef stock
200 g cup mushrooms
Chopped flat-leaf parsley, to serve
Mashed potato, to serve
Steamed green beans, to serve

Method

Preheat oven to 180 C. Use kitchen string to tie the thyme sprigs in a small bunch.

Combine the oil and beef in a large bowl. Season. Heat a large flameproof casserole pan over medium-high heat. Cook beef, in batches, for 5 minutes or until brown all over. Transfer to a bowl.

Reduce heat to medium. Add onion, carrot, celery, bacon, garlic and thyme. Cook, stirring, for 5 minutes or until onion softens. Add tomato paste and cook, stirring, for 1 minute. Sprinkle over the flour and cook, stirring, for 1 minute or until flour is grainy. Add wine, stock and mushrooms and bring to the boil. Return the beef to the pan.

Cover and transfer to the oven. Bake, stirring occasionally, for 2 hours or until beef is very tender. Remove and discard thyme sprigs.

Sprinkle beef bourguignon with parsley. Serve with mashed potato and green beans.

Credits: Coles

Photo Credits: Coles