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Boeuf bourguignon

  • 0:15 Prep
  • 1:45 Cook
  • 4 Servings


  • 2 tablespoons plain flour
  • 800g beef chuck steak, trimmed, cut into 3cm cubes
  • 1/4 cup extra virgin olive oil
  • 20g butter
  • 8 eschalots, peeled
  • 100g middle bacon rashers, trimmed, chopped
  • 2 garlic cloves, crushed
  • 2 sprigs fresh thyme
  • 1 dried bay leaf
  • 1 cup red wine
  • 2 1/2 cups Massel beef stock
  • 200g button mushrooms, halved
  • Steamed green beans, to serve

Fluffy mashed potato

  • 800g cream delight potatoes, peeled, chopped
  • 40g butter
  • 1/2 cup milk


  • 1
    Place flour in a large snap-lock bag. Add beef. Seal bag. Toss to coat.
  • 2
    Heat 2 tablespoons oil in a large heavy-based saucepan over medium-high heat. Cook beef, in batches, for 5 minutes or until browned all over. Transfer to a heatproof bowl. Cover to keep warm.
  • 3
    Heat butter and remaining oil in pan. Add eschalots and bacon. Cook, stirring, for 5 minutes or until eschalots start to soften. Add garlic, thyme and bay leaf. Cook, stirring, for 1 minute. Return beef to pan. Add wine. Bring to the boil. Reduce heat to low. Simmer for 3 minutes or until reduced by half.
  • 4
    Add stock. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour. Uncover. Stir in mushrooms. Simmer for a further 30 minutes or until beef is tender. Season with salt and pepper.
  • 5
    Meanwhile make Fluffy mash potato: Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 12 – 15 minutes or until potato is very tender. Drain. Using back of a wooden spoon, push potato through a fine sieve over a bowl. Add butter and milk. Season with salt and pepper. Stir to combine.
  • 6
    Serve boeuf bourguignon with mashed potato and green beans.

Source: taste.com.au


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