Slow Cooked Beef Bourguignon
Slow Cooked Beef Bourguignon
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- 1 kg beef largely diced (chuck works well)
- 0.25 cup plain flour
- sea salt & cracked black pepper
- 3 tbsp extra virgin olive oil
- 1 brown onion diced
- 2 cloves garlic finely chopped
- 3 celery sticks finely chopped
- 3 carrots large, cut into thick rounds
- 0.25 cup tomato paste
- 400 g canned crushed tomatoes
- 1 cup red wine shiraz or cab sav
- 1 cup beef stock
- 2 tsp instant gravy powder combined with the beef stock
- 6 baby potatoes white, quartered
- 4-5 sprigs thyme
- 2 bay leaves
Instructions
- Preheat the oven to 170°C conventional (150°C fan-forced).
- Toss the beef pieces in the flour and season with salt and pepper.1 kg beef, 0.25 cup plain flour, sea salt & cracked black pepper
- Heat 2 tablespoons of the olive oil in a large ovenproof casserole pot over medium–high heat. Add the beef in batches and brown for a few minutes each side. Remove and set aside.3 tbsp extra virgin olive oil, 1 kg beef
- Add the remaining tablespoon of olive oil and onion to the pot and cook for 2–3 minutes. Add the garlic, celery and carrot and sauté for 3–4 minutes, stirring. Add the tomato paste, canned tomatoes, red wine and stock/gravy mixture. Bring to the boil, then turn off the heat. Stir through the potatoes, thyme and bay leaves. Season well with pepper.3 tbsp extra virgin olive oil, 1 brown onion, 2 cloves garlic, 3 celery sticks, 3 carrots, 0.25 cup tomato paste, 400 g canned crushed tomatoes, 1 cup red wine, 1 cup beef stock, 2 tsp instant gravy powder, 6 baby potatoes, 4-5 sprigs thyme, 2 bay leaves
- Cover with the lid and cook in the oven for 3 hours. Remove and give the casserole a stir to make sure everything is covered. Place the lid back on and finish cooking in the oven for another 1 hour, or until the beef can be shredded easily with a fork.
- Serve on your choice of pasta, mashed potato or rice.
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