About this recipe:A beef Bourguignon recipe that results in succulent beef that is perfectly braised in beef stock and red wine. The addition of dried marjoram and thyme make this recipe special. A lovely winter warmer.
2 tablespoons olive oil
900g beef stewing steak
3 tablespoons flour
500ml beef stock
350ml dry red wine
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
250g sliced fresh mushrooms
3 onions, sliced
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Method Prep:20min › Cook:2hr › Ready in:2hr20min
In a large stock pot over medium high heat, heat the oil and add the beef. Sprinkle the flour over the beef. Brown the meat on all sides.
Pour in stock and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
Bring to the boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are soft and tender.