Recipe Beef bourguignon pot roast : Practical and Delicious

Recipe Beef bourguignon pot roast : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Beef bourguignon pot roast. You are currently reading Recipe Beef bourguignon pot roast : Practical and Delicious. This recipe is the creation of the chef Coles Magazine. Recipe Beef bourguignon pot roast requires 15m, cook 2h 45m and serve 4. Caution: allergy Contains gluten, soy, sesame and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Celebrate the colder months with this hearty beef pot roast served with crusty bread to soak up all the sauce.

Ingredients:

14 Ingredients

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  1 tbsp olive oil
  
  
  


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  1.1kg Coles Australian Beef Blade Roast
  
  
  


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  1 brown onion, chopped
  
  
  


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  1 carrot, peeled, chopped
  
  
  


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  1 celery stick, sliced
  
  
  


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  3 bacon rashers, rind removed, chopped
  
  
  


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  1 garlic clove, finely chopped
  
  
  


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  2 sprigs thyme
  
  
  


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  2 tbsp tomato paste
  
  
  


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  1 cup (250ml) red wine
  
  
  


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  2 cups (500ml) beef stock
  
  
  


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  200g button or cup mushrooms, sliced
  
  
  


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  Fresh flat-leaf parsley, to serve
  
  
  


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  Crusty bread, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Heat oil in a large frying pan over medium-high heat. Add beef and cook for 4 mins each side or until browned all over. Transfer to a plate.
  
  
  


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  Step 2
  
  
  
  
  Reduce heat to medium. Add onion, carrot, celery, bacon, garlic and thyme. Cook, stirring, for 5 mins or until softened. Add tomato paste and cook, stirring, for 1 min. Add wine and simmer for 2 mins. Add stock and bring to the boil. Return beef to pan. Reduce heat to low. Cover and cook for 2 hours or until beef is almost tender.
  
  
  


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  Step 3
  
  
  
  
  Add mushroom to the pan. Cook for 25 minutes or until beef and mushrooms are tender. Remove and discard thyme sprigs. Season. Sprinkle with parsley and serve with crusty bread.
  
  
  

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