Recipe Beef bourguignon : Practical and Delicious

Recipe Beef bourguignon : 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. You are currently reading Recipe Beef bourguignon : Practical and Delicious. This recipe is the creation of the chef Lucy Nunes. Recipe Beef bourguignon requires 25m, cook 2h 10m and serve 8. Caution: allergy Contains milk, soy and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Enjoy this classic beef bourguignon which not only tastes divine but is kind on the wallet too!

Ingredients:

13 Ingredients

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  2 1/2 tbsp olive oil
  
  
  


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  1.5kg beef chuck steak, trimmed, cut into 5cm pieces
  
  
  


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  1 large brown onion, finely chopped
  
  
  


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  200g shortcut rindless bacon, halved lengthways, cut into 1cm strips
  
  
  


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  2 garlic cloves, finely chopped
  
  
  


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  1 cup red wine
  
  
  


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  1/2 cup Massel beef stock
  
  
  


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  1 tbsp tomato paste
  
  
  


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  16 small pickling onions, peeled (see tip)
  
  
  


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  400g small button mushrooms
  
  
  


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  Green beans, to serve
  
  
  


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  Mashed potato, to serve
  
  
  


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  Salt, to season
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Heat 2 tablespoons oil in a large, heavy-based casserole dish over medium-high heat. Cook beef

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  (1.5kg beef chuck steak, trimmed, cut into 5cm pieces), in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
  
  
  


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  Step 2
  
  
  
  
  Reduce heat to medium. Heat remaining oil in dish. Add brown onion (1 large brown onion, finely chopped) and bacon (200g shortcut rindless bacon, halved lengthways, cut into 1cm strips). Cook, stirring, for 6 minutes or until onion has softened. Add garlic (2 garlic cloves, finely chopped). Cook for 1 minute.
  
  
  


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  Step 3
  
  
  
  
  Return beef and juices to pan. Add wine (1 cup red wine). Bring to the boil. Add stock (1/2 cup Massel beef stock) and tomato paste (1 tbsp tomato paste). Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour and 15 minutes. Add pickling onions (16 small pickling onions, peeled (see tip)) and mushrooms (400g small button mushrooms). Cook, covered, for 30 minutes or until meat and onions are tender. Season with salt (Salt, to season) and pepper. Serve with green beans (Green beans, to serve) and mashed potato (Mashed potato, to serve).
  
  
  

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