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BEEF, PORK, vEAL ANd LAMB
BEEF BOURGUIGNON
Serves 8
INGREdIENTS
2 stems sage leaves
8 sprigs fresh thyme leaves
2.5kg gravy beef, cut into 3cm cubes
¼ cup plain flour
Salt and freshly ground black pepper
¼ cup olive oil
8 small pickling onions, peeled
4 cloves garlic, finely chopped
200g speck or slab bacon, diced
500g button mushrooms, trimmed
2 tablespoons tomato paste
2 ½ cups red wine
1 L cups beef stock
2 bay leaves
METHOd
Tie sage and thyme stems together
1.
firmly with cooking string.
Coat beef cubes in combined flour, salt
2.
and pepper, shaking off any excess.
Heat half the oil in a large non-stick pan
3.
over medium high heat and cook beef
in batches until golden brown, remove
from pan and place into the removable
crockery bowl. Add a little more of the oil
and repeat until all beef is browned.
Add remaining oil to pan and cook
4.
onions, garlic and speck or bacon
and cook for 4– 5 minutes or until
garlic is softened slightly and onions
are lightly browned.
Add mushrooms and tomato paste and
5.
cook for 1 minute, stirring occasionally.
Stir in red wine and simmer until
6.
reduced by half. Pour into removable
crockery bowl along with stock, sage and
thyme bundle and bay leaves, mix well.
Cover with lid and set on
7.
LOW 6–8 hours, MEDIUM 5–6 hours or
HIGH 4–5 hours, or until beef is tender.
Remove bay leaves, sage and thyme
bundle and discard. Season to taste with
salt and pepper.
Serve with Potato or Parsnip Mash.
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