One Pot Chunky Beef Bourguignonne |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This is a classic that never fails to go down well. And while you've got the oven on, why not pop in some rosti dauphinoise. Ingredients:
2 tablespoons olive oil |
750 g cubed braising steak or 750 g stewing beef |
3 tablespoons flour, seasoned with |
salt and pepper |
9 shallots, halved |
3 garlic cloves, halved |
125 g lardons or 125 g cubed pancetta |
75 ml red wine |
2 sprigs fresh thyme |
1 tablespoon tomato puree |
250 g button mushrooms |
salt & freshly ground black pepper |
Directions:
1. Preheat the oven to 180 degrees centigrade. Set a 3 litre flameproof casserole with a lid over the heat and add the olive oil.
2. Toss the meat in the seasoned flour then cook in batches in the hot oil for 3-4 minutes until nicely browned. Remove each batch with a slotted spoon and set aside. Now cook the shallots, garlic and pancetta in the pan for 5 minutes, stirring frequently until golden brown.
3. Return the meat to the pan then pour in the wine and bring to a steaming boil. Stir in the thyme, tomato puree and some seasoning. Cover with the lid and cook in the oven for 1 hour. Add the mushrooms, cover and return to the oven for a further 30-45 minutes until the meat is tender. Serve straight from the casserole.
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