Thursday, June 4, 2009

Beef Bourguignon

2 1/2 tablespoons olive oil
1.5kg beef steak, trimmed, cut into5cm pieces
1 large brown onion, finely chopped
200g shortcut rindless bacon, halved length ways, cut into 1cm strips
2 cloves garlic, finely chopped
1 cup red wine
1/2 cup beef stock
1 tablespoon tomato paste
16 small pickling onions, peeled
400g button mushrooms

Heat 2 tablespoons oil in a large, heavy-based casserole dish over medium heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.

Reduce heat to medium. Heat remaining oil in dish. Add brown onion and bacon. Cook, stirring, for 6 minutes or until onion has softened. Add garlic. Cook for 1 minute.

Return beef and juices to pan. Add wine. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour and 15 minutes. Add pickling onions and mushrooms. Cook, covered, for 30 minutes or until meat and onions are tender.

Season with salt and pepper. Serve.

Tip: Leave a little root attached to each pickling onion to prevent them falling apart during cooking.

Source: Super Food Ideas (June 2009)

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