Boeuf Bourguignon
5 - FarmOne - Mushrooms, Main
Ingredients
280 grams baby brown onions
2 tablespoons olive oil
2 kg gravy beef trimmed, chopped
30 grams butter
2 cloves garlic crushed
4 rindless bacon slices (260g) chopped coarsely
400 grams button mushrooms halved
1/4 cup plain (all-purpose) flour
1 1/4 cups (310ml) beef stock
2 1/2 cups (625ml) dry red wine
2 bay leaves
2 sprigs fresh thyme
1/2 cup coarsely chopped fresh flat-leaf parsley
Description
Slightly different to the one in Casseroles book.
This popular dish has stood the test of time. Beef Bourguignon (Bœuf Bourgignon in French) is a world wide loved classic for a reason.
2 hrs 45 mins preparation
Directions
Peel onions, leaving root end intact so onion remains whole during cooking.
Heat oil in large flameproof dish; cook beef, over heat, in batches, until browned. Remove from pan.
Add butter to dish; cook onions, garlic, bacon and mushrooms, stirring, until onions brown lightly.
Sprinkle flour over onion mixture; cook, stirring, until flour mixture thickens and bubbles.
Gradually add stock and wine; stir over heat until mixture boils and thickens.
Return beef and any juices to dish, add bay leaves and thyme; bring to the boil.
Reduce heat; simmer, covered, about 2 hours or until beef is tender, stirring every 30 minutes.
Remove from heat; discard bay leaves.
Stir in parsley.