Beef Bourguignon

Ingredients :

  • 200 g bacon, chopped
  • 2 lb. beef, cut into cubes
  • all-purpose flour, to coat
  • salt and pepper, to taste
  • 2 tbsp. oil
  • 30 g butter
  • 150 g pickling onions
  • 3 cloves garlic, finely chopped
  • 1 leek, sliced
  • 2 carrots, diced
  • 250 g button mushrooms
  • 3 tbsp. tomato paste
  • 2 bay leaf
  • 2 cups red wine
  • 2 cups beef stock
  • 2 tsp. chopped fresh thyme
  • 4 tbsp. fresh flat-leaf parsley, finely chopped
(Food Measurement Conversion)

Cooking Procedures :

  1. In a skillet, fry bacon over medium heat, about 8 minutes or until cooked but still a bit soft. Drain on paper towels; cut into 1 in. pieces.
  2. In a bowl, whisk flour, salt and pepper. Toss the meat in the flour to coat; shake off any excess. Set aside.
  3. Heat oil in a large pan over medium heat, add the beef cubes, in small batches, cook for 4 minutes or until starting to brown. Remove; set aside.
  4. In the same pan, melt butter. Add onions, garlic and leek; cook for 5 minutes or until softened.
  5. Return beef and accumulated juices to pan; add the remaining ingredients, except parsley. Stir to combine. Bring to boil; reduce heat to low, simmer, covered, stirring occasionally, for an hour. Then uncovered, for 30 minutes or until the meat is very tender and sauce thickened.
  6. Remove the bay leaf; stir in bacon and the parsley. Serve with mashed potato.
  7. Serves 6.

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