This is my version of beef bourguignon. I always add lots of garlic and a decent red wine. Serve with mash or crusty bread. I find it always tastes better the next day, so worth making ahead if you're expecting company. Freezes well.
15 people made this
100ml olive oil
5 garlic cloves, minced
1 onion, chopped
1kg beef, cut into cubes
2 red peppers, sliced
500g tomatoes, diced
500ml red wine, full bodied
2 stock cubes
2 carrots, sliced
Method Prep:20min › Cook:1hr › Ready in:1hr20min
Heat the olive oil over medium heat in a casserole pot. Add the minced garlic and onions and cook until softened, about 5 minutes. Add the beef and cook for 5 more minutes or until brown.
Add the peppers, tomatoes, carrots and red wine to the casserole. Dissolve the stock cubes and cook for a few minutes and then add the sliced mushrooms.
Simmer for about 1 hour over low heat, or until beef is tender.