Cook them at a lower heat for a longer time. The result – a succulent, juicy, flavoursome piece of meat.
Bonnie Beef – A local beef farm.
Recipe Beef Bourguignon
- Serves 4
- Preparation time: 10 mins
- Cooking time: 1 hour 45 mins
- 3 tbsp olive oil
- 2 onions chopped finely
- 1 carrot chopped
- 1 stick celery chopped
- 1 head garlic, chopped
- chuck steak
- 1/2 cup plain flour (or rice flour for gluten free option)
- 1tsp vegemite
- 300ml red wine (optional)
- 300 ml water
- 1 tbsp tomato paste
- 1 tsp Salt
- 1 tsp pepper
- 50ml soy sauce
- 30ml (2 tbsp) Worcestershire sauce
- 2 cups button mushrooms or sliced field mushrooms
- 1 bunch thyme
- Sautee onions, garlic, carrot and celery in olive oil on medium heat until light brown.
- Cut the meat into cubes.
- Lightly dust the meat with the flour (you will probably not need 1/2 cup).
- Remove the onions, garlic, carrot and celery from the pan and set aside.
- Cook the meat in the pan until golden brown.
- When meat is golden, return the onions, garlic, carrot and celery back into the pan with the meat.
- Add the vegemite, red wine, tomato paste, water, salt, pepper, soy and Worcestershire sauce.
- Bring to the boil then reduce heat to a very low simmer – bubbles should break the surface only very slowly.
- Cook for 1 hour 45 minutes, until meat is succulent and tender.
- Add button mushrooms in the final 30 minutes of cooking
- Add thyme in final 5 minutes of cooking.
- Mashed potato
- Cous Cous
- Brown/white rice
- Sweet potato
- Steamed Broccoli
- Sauteed cabbage
- Add frozen peas in the last 2 minutes of cooking.
- Add 3 cups of cooked lentils, kidney beans or other legumes/pulses.
- Add cubed pumpkin in the last 30 minutes of cooking.