About this recipe:This is my own version of Beef Bourguignon, I usually do it on Sundays during the winter and I serve it with boiled potatoes. Everyone in my family loves this dish as the beef and vegetables melt in your mouth and the sauce is divine!
200g bacon, diced
4 onions, minced
2kg beef stewing steak
40g plain flour
1 bottle of red Burgundy wine
500ml beef stock
3 bay leaves
1 bouquet garni
2 tablespoons tomato puree
3 carrots, sliced
300g button mushrooms, minced
2 sticks celery, diced
salt and pepper to taste
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Method Prep:20min › Cook:3hr › Ready in:3hr20min
Heat the butter in a casserole over medium heat and cook the onions and bacon. Remove from pan and set aside.
Cook the beef until brown, sprinkle with the flour then add the red wine and stock.
Add the bacon and onions then the bay leaf, bouquet garni, tomato puree, carrots, mushrooms and celery. Season to taste. Stir well and simmer for 3 hours over low heat.
I made this but with a twist. Instead of mash I made it with puff pastry. I didn't put it on top but just left it on the side and it was out of this world! Many thanks for the recipe though!! A big hit with the family and extended family too x - 24 Mar 2014