About this recipe:A beef Bourguignon that has been a firm favourite in my family for years. Stewing steak is marinated first in red wine and herbs for maximum flavour. Serve with mashed potatoes for a comforting meal.
900g lean stewing steak
250ml red wine
4 sprigs fresh parsley
1 sprig fresh thyme
1 bay leaf
4 tablespoons butter
1 onion, sliced
1 tablespoon flour
60ml beef stock
salt and ground black pepper to taste
2 tablespoons butter
110g bacon, chopped
12 small onions
100g button mushrooms, sliced
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Method Prep:30min › Cook:3hr30min › Ready in:4hr
In a medium bowl, combine beef, wine, parsley, thyme and bay leaf. Let marinate for 3 hours.
Remove beef; strain and reserve marinade. Heat 4 tablespoons butter in a large heavy saucepan over medium high heat. Saute the sliced onion until tender. Stir in beef, and cook until evenly brown. Remove beef and onion; set aside. Add flour to pan, and cook, stirring, until brown. Slowly stir in beef stock, then the reserved marinade. Return the beef mixture to the pan. Cover, and simmer for 3 hours.
Heat 2 tablespoons butter in a medium frying pan over medium high heat, Stir in the bacon and small onions, and saute until onions are tender. Add mushrooms, and continue cooking until mushrooms are golden brown. Serve as a garnish.
Really tasty! A few tweaks: I marinated the beef overnight which I think improved the flavour. I used 2 onions and sauteed the mushrooms with them. I also added a few baby carrots, and after making the sauce on the hob I put it in the slow cooker on low for 8 hours. Will be making this again and again! - 28 May 2013