Boeuf Bourguignon is a traditional French stew of cubed beef, sluggish prepared in merlot and broth, and served with sauted mushrooms and pearl onions. Boeuf Bourguignon is everything about developing taste. Burning the beef and making use of a part of the wine to deglaze the pan includes 2 more layers to the meal.
This is not the sort of meal where the active ingredients can be disposed together in a pot, however rather one that takes some time at the stove prior to you can "set it and forget it.".
Ingredients:
� 200g shortcut rindless bacon, halved lengthways, cut into 1cm strips
� 2 garlic cloves, finely chopped
� 1 cup red wine
� 1/2 cup Campbell's Real Stock Beef
� 2 1/2 tablespoons olive oil
� 1.5kg beef chuck steak, trimmed, cut into 5cm pieces
� 1 large brown onion, finely chopped
� 1 tablespoon tomato paste
� 16 small pickling onions, peeled
� 400g small button mushrooms
� Garlicky green beans and creamy mash, to serve
2. Cook beef, in batches, for 5 to 6 minutes or till browned.
3. Transfer to a bowl.
4. Decrease heat to medium.
5. Heat remaining oil in meal.
6. Include brown onion and bacon.
7. Cook, stirring, for 6 minutes or up until onion has actually softened.
8. Include garlic.
9. Cook for 1 minute.
10. Return beef and juices to pan.
11. Include wine. Give the boil.
12. Include stock and tomato paste.
13. Give the boil.
14. Decrease heat to low.
15. Simmer, covered, for 1 hour and 15 minutes.
16. Include pickling onions and mushrooms.
17. Cook, covered, for 30 minutes or till meat and onions are tender.
18. Season with salt and pepper. Serve.
Ingredients:
� 200g shortcut rindless bacon, halved lengthways, cut into 1cm strips
� 2 garlic cloves, finely chopped
� 1 cup red wine
� 1/2 cup Campbell's Real Stock Beef
� 2 1/2 tablespoons olive oil
� 1.5kg beef chuck steak, trimmed, cut into 5cm pieces
� 1 large brown onion, finely chopped
� 1 tablespoon tomato paste
� 16 small pickling onions, peeled
� 400g small button mushrooms
� Garlicky green beans and creamy mash, to serve
Directions:
1. Heat 2 tablespoons oil in a huge, heavy-based casserole meal over medium-high heat.2. Cook beef, in batches, for 5 to 6 minutes or till browned.
3. Transfer to a bowl.
4. Decrease heat to medium.
5. Heat remaining oil in meal.
6. Include brown onion and bacon.
7. Cook, stirring, for 6 minutes or up until onion has actually softened.
8. Include garlic.
9. Cook for 1 minute.
10. Return beef and juices to pan.
11. Include wine. Give the boil.
12. Include stock and tomato paste.
13. Give the boil.
14. Decrease heat to low.
15. Simmer, covered, for 1 hour and 15 minutes.
16. Include pickling onions and mushrooms.
17. Cook, covered, for 30 minutes or till meat and onions are tender.
18. Season with salt and pepper. Serve.
