Boeuf bour­guignon


Australian Women’s Weekly NZ - - WINTER WARMERS -

280g baby (pick­ling) onions

2 ta­ble­spoons olive oil

2kg gravy beef, trimmed, chopped

30g but­ter

2 cloves gar­lic, crushed

4 rind­less ba­con slices (260g), chopped coarsely

400g but­ton mush­rooms, halved

¼ cup (35g) plain (all-pur­pose) flour

1¼ cups (310ml) beef stock

2½ cups (625ml) dry red wine

2 bay leaves

2 sprigs fresh thyme

½ cup coarsely chopped fresh flat-leaf pars­ley

1 Peel onions, leav­ing root end in­tact so onion re­mains whole dur­ing cook­ing.

2 Heat oil in large flame­proof dish over high heat; cook beef, over heat, in batches, un­til browned. Re­move from pan.

3 Add but­ter to dish; cook onions, gar­lic, ba­con and mush­rooms, stir­ring, un­til onions brown lightly.

4 Sprin­kle flour over onion mix­ture; cook, stir­ring, un­til flour mix­ture thick­ens and bub­bles. Grad­u­ally add the stock and wine; stir over heat un­til the mix­ture boils and thick­ens.

5 Re­turn beef and any juices to dish, add bay leaves and thyme; bring to the boil. Re­duce heat; sim­mer, cov­ered, about 2 hours or un­til beef is ten­der, stir­ring ev­ery 30 min­utes. Re­move from heat; dis­card bay leaves. Stir in pars­ley. Serve with mashed potato or po­lenta.

Test Kitchen tip

We used gravy beef as it can cook for a shorter pe­riod than chuck steak. If you used a cut like chuck you would need to in­crease the cook­ing time by about 1 hour.

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