Boeuf Bourguignon
- Preparation Time: 15 mins
- Serves: 6
- Cooking Time: 60-75 mins
- Ready Time: 75-90 mins
- Cooking Method: Slow Cook
- Difficulty: easy
1 kg Beef Steak, cut into 3cm chunks
2-3 Tbsp flour, to dust meat
3 Tbsp oil
12 baby onions
150gm Bacon, diced
2 cloves garlic, chopped
2 carrots, chopped
2 sprigs thyme
2 bay leaves
150gm button mushrooms
1 Tbsp flour
1/2 bottle red wine
TO SERVE
Fresh parsley, chopped
Fettuccine or ciabatta (or both)
Preheat an oven to 160C.
In a plastic bag or bowl dust the meat with the flour.
Heat 2 Tbsp of oil in a medium frying pan, brown the meat in batches and place in a casserole dish.
Add the rest of the oil to the pan, and brown the bacon, onions, and garlic. Place in the casserole dish.
Add the carrots, thyme, bay leaves and mushrooms. Toss through the flour.
Add the wine, salt and pepper.
Stir well, cover with a lid, then cook in the oven for 1 hour at 160°C.
Check the meat is tender. It may need another 15-30 minutes.
Add a little extra water if necessary.
Garnish with plenty of chopped parsley, and serve with fettuccine or fresh crusty bread.
Recipe by Angela Casley for the NZ Herald.
Shop Ingredients
Founders Garlic Infused Extra Virgin Olive Oil 250ml
Garlic Infused Cold Pressed Extra Virgin Olive Oil 250ml. Product of New Zealand
This specialty mix has been specifically created to produce flavoursome Ciabatta (Italian pronunciation:[t/a'ba:ta], literally slipper bread). Pack contains 4 bread mixes
Traditionally dry cured & double Manuka smoked. 100% NZ Duroc.
