Beef bourguignon

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Beef bourguignon


· 2 1/2 tablespoons olive oil· 1.5kg beef chuck steak, trimmed, cut into 5cm pieces· 1 large brown onion, finely chopped· 200g shortcut rindless bacon, halved lengthways, cut into 1cm strips· 2 garlic cloves, finely chopped· 1 cup red wine· 1/2 cup Massel beef stock· 1 tablespoon tomato paste· 16 small pickling onions, peeled (see tip)· 400g small button mushrooms· Green beans, to serve· Mashed potato, to serve· Salt, to season


Step 1Heat 2 tablespoons oil in a large, heavy-based casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.Step 2Reduce heat to medium. Heat remaining oil in dish. Add brown onion and bacon. Cook, stirring, for 6 minutes or until onion has softened. Add garlic. Cook for 1 minute.Step 3Return beef and juices to pan. Add wine. Bring to the boil. Add stock and tomato paste. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour and 15 minutes. Add pickling onions and mushrooms. Cook, covered, for 30 minutes or until meat and onions are tender. Season with salt and pepper. Serve.