beef bourguignon

PREPARATION TIME 25 MINUTES

COOKING TIME 2 HOURS 30 MINUTES

SERVES 4

ingredients

• 1kg beef chuck steak
• 2tbsp vegetable oil
• 60g butter
• 10 baby onions (250g)
• 400g button mushrooms
• 3 bacon rashers (210g), chopped coarsely
• 1 clove garlic, crushed
• 35g plain flour
• 250ml beef stock
• 250ml dry red wine
• 2 bay leaves
• 1tbsp brown sugar
• 3tsp finely chopped fresh oregano

method

1. Cut beef into 3cm (1in) pieces. Heat half of the oil in a large saucepan; cook beef in batches, until browned. Remove from pan.
2. Heat remaining oil and butter in a pan; cook onions, mushrooms, bacon and garlic, stirring, until onions are browned lightly. Stir in flour; stir over heat until mixture is browned.
3. Remove from heat. Gradually stir in stock and wine; stir over heat until sauce boils and thickens.
4. Return beef and any juices to pan; add bay leaves, sugar and oregano. Simmer, covered about 2 hours or until beef is tender, stirring occasionally. Discard bay leaves.

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