Beef Bourguignon
Author: 
Recipe type: Main course
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A hearty and warming dish full of beef, red wine, onions and mushrooms.
Ingredients
  • 2 tbsp olive oil
  • 1kg (1lb) chuck steak, cubed
  • 300g speck, cut into batons
  • 2 leeks, washed and sliced into 1cm rounds
  • 3 cloves garlic, peeled and crushed
  • 1 cup dry red wine
  • 1 cup beef stock
  • 2 tbsp tomato paste
  • 16 French eschallots, peeled
  • 500g swiss brown mushrooms
  • chopped parsley to garnish
Instructions
  1. Pre-heat oven to 180C (375F)
  2. Heat oil in a large casserole dish over high heat.
  3. Brown meat in batches.
  4. Reduce heat to medium and add speck and leeks. Cook until the leeks have softened then add garlic and cook for 1 minute.
  5. Return beef to dish and add red wine. Bring to the boil and allow to simmer for 1 minute.
  6. Add beef stock and tomato paste and stir to combine.
  7. Place a lid on the casserole dish and put in the oven for 1 hr.
  8. Remove from the oven and add onions and mushrooms. Return to the oven and cook for another 45 minutes or until beef is tender. Sprinkle with chopped parsley.
  9. Serve with mashed potato and green beans if desired.
Recipe by Hotly Spiced at http://hotlyspiced.com/beef-bourguignon/