Recipe

Simple beef bourguignon with mushrooms

Chuck steak is cooked low and slow until tender for this simple beef bourguignon recipe

Apr 29, 2014 2:00pm
  • 30 mins preparation
  • 1 hr 50 mins cooking
  • Serves 4
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Ingredients

Beef bourguignon
  • 2 tablespoon olive oil
  • 1.5 kilogram chuck steak, trimmed, cut into 3cm cubes
  • 12 eschalots, peeled
  • 4 rashers bacon, trimmed and chopped
  • 1 tablespoon plain flour
  • 1 cup (250ml) beef stock
  • 1 cup (250ml) red wine
  • 250 gram button mushrooms, halved if large
  • 1 bay leaf
  • 1/4 cup roughly chopped parsley, to serve
  • crusty bread, to serve

Method

Beef bourguignon
  • 1
    Heat 2 teaspoons oil in a heavy-based saucepan on medium-high. Cook steak in batches for 2-3 minutes, until well browned. Set aside.
  • 2
    Heat remaining oil on high. Saute eschalots and bacon for 5 minutes, until browned.
  • 3
    Add flour and cook, stirring, for 1 minute. Stir in stock and wine. Return steak to pan with mushrooms and bay leaf.
  • 4
    Cover and bring to a boil. Reduce heat to low. Simmer for 1 hour. Uncover and simmer for another 30 minutes, until meat is tender. Top with parsley and serve with crusty bread.

Notes

The long, slow cooking process will make the chuck steak tender. If you have less time, use a more tender cut of meat.

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