Beef Bourguignon
Tender pieces of beef cooked in a rich red wine sauce, with chestnut mushrooms, carrots and onions, finished with fresh parsley - the ideal warming comfort food dish!
Substitute the 150ml of water with more red wine for a richer stew. For the slow cooker, use only 100ml of water and cook on low for 8 hours or on high for 4 hours - add the chestnut mushrooms in the final 30 minutes of cooking. Add the parsley before serving.
Cooking Method
- Pre heat oven 180c/gas mark 4/160 fan oven
- In a hot frying pan with some oil, brown the beef. In the same pan, crisp up the bacon, then transfer into an ovenproof casserole dish
- In the frying pan, soften the onions and transfer into the casserole dish along with the carrots, tomato puree, red wine and water and stir in the Puréety beef casserole seasoning
- Stir intermittently and cook for 2 hours then add the mushrooms and cook for a further 30 minutes or until the beef is tender and the sauce is thick. You may need to add a little more water if the sauce becomes too thick before the beef is tender.
- Serve and enjoy!
Ingredients
- 500g Beef Shin Diced (or good quality well-marbled braising steak)
- 200g Smoked Bacon Lardons
- 150g Shallots - Diced or 24 silverskin onions
- 200g Chestnut Mushrooms , Quartered
- 150g Carrots , Diced - chunky
- 2tbsp Tomato Puree
- 250ml Water
- 150ml Red Wine
- 2tbsp Cooking Oil
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