BEEF BOURGUIGNON
Prep time: 20 minutes
Cook time: 1 hour 15 minutes
Serves: 4
Ingredients
3 tablespoons olive oil
3 shallots quartered
4 rashers bacon cut into lardons
3 cloves garlic halved
1 carrot roughly chopped
2 cups of button mushrooms halved
750g casserole beef cut into large chunks
1 cup dry white wine
2 bay leaves
2 sprigs rosemary
Small bunch thyme
500ml chicken stock
4 medium potatoes well washed and cut into cubes
Method
Preheat oven to 180 degrees Celsius.
In a large pot add olive oil, shallots, bacon and garlic cloves and sauté on high heat. Add mushrooms, and carrot and cook for 5 minutes.
Then add beef and cook for 4 minutes. Add white wine and herbs and bring to a simmer cooking for 5 minutes.
Add stock so that it covers the meat and bring back to the boil then cover with a lid and move pot to the oven, cook in oven for 1 hour and 45 minutes.
Remove from oven and put pot back on the stove and bring to a simmer. Add the potatoes and simmer for another 25 minutes. Check on how the liquid is. If you need to reduce it simmer with lid off, if you want to keep the liquid then keep lid on the pot. Remove herb stems and bay leaves before serving.
