Beef Burgundy

13 ingredients
3 steps

Ingredients

  • 1 kg stewing steak, trimmed, cubed
  • 40 g seasoned flour
  • 2 None carrots, chopped
  • 2 None celery stalks, chopped
  • 1 None onion, chopped
  • 1 clove garlic, crushed
  • 1 None bay leaf
  • 3 None sprigs thyme, plus extra, to serve
  • 250 ml red wine
  • 1 tbsp Dijon mustard
  • 1 tsp cornflour
  • None None mashed potato, to serve
  • None None crusty bread, to serve

Directions

  1. 1
    Preheat the oven to 180°C/160°C fan/gas 4. Dust meat in flour, shaking off excess. Place in an oven bag with vegetables, garlic, bay leaf and thyme. Place in a baking dish.
  2. 2
    In a jug, combine wine, mustard and cornflour. Season to taste. Pour into bag over meat. Secure bag. Pierce in 2-3 places. Bake 1 1/4 hours, until meat is tender.
  3. 3
    Rest 5 mins. Open bag and remove bay leaf and thyme. Serve with mashed potatoes, extra thyme and crusty bread.

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