Beef Bourguignon

Name: Beef Bourguignon
Ingredients: 1 tablespoon butter; 3 tablespoons olive oil; 3 slices bacon roughly chopped; 12 shallots small, or baby pearl onions, peeled; 7 ounces baby portobello mushrooms quartered; 2 carrots peeled and sliced; 4 cloves garlic peeled and minced; 1 1/2 pounds chuck steak diced; 1/4 cup all purpose flour; 2 tablespoons tomato paste; 1/2 cup red wine rich, such as cabernet or merlot; 1/2 cup beef stock; 1/2 tablespoon dijon mustard; 1 1/2 tablespoons baby potatoes halved; 3 bay leaves; 4 sprigs fresh thyme leaves only; crusty bread to serve

17 ingredients

3 steps

Ingredients

1 tablespoon butter
3 tablespoons olive oil
3 slices bacon roughly chopped
12 shallots small, or baby pearl onions, peeled
7 ounces baby portobello mushrooms quartered
2 carrots peeled and sliced
4 cloves garlic peeled and minced
1 1/2 pounds chuck steak diced
1/4 cup all purpose flour
2 tablespoons tomato paste
1/2 cup red wine rich, such as cabernet or merlot
1/2 cup beef stock
1/2 tablespoon dijon mustard
1 1/2 tablespoons baby potatoes halved
3 bay leaves
4 sprigs fresh thyme leaves only
crusty bread to serve

Directions

1

Heat butter and 1 tbsp oil in a saucepan over high heat. Add bacon and cook for 2 mins. Add onions, mushrooms, carrots and garlic. Cook for 5 mins, until onions are beginning to color, then set aside.
2

Add remaining oil and brown beef for 1-2 mins per side. Once browned, sprinkle with flour and cook for 1 min. Add tomato paste and cook for 1 min.
3

Return vegetables and bacon to pan, add wine, stock, mustard, potatoes, bay leaves and thyme. Simmer, covered, for 90 mins, or until vegetables are cooked and beef is tender. Remove from heat, season and serve with crusty bread.