Winter is just around the corner and with it comes hearty, comfort foods like this tasty-licious beef bourguignon. Turn this into a banting style dish and serve with cauliflower mash and steamed tenderstem broccoli!
Ingredients 2 tbsp (30ml) olive oil 800g-1kg beef chuck steak, cubed 2 tbsp (30ml) flour 125g bacon, diced 8 pickling onions, peeled 2 carrots, finely chopped 2 celery sticks, finely sliced 2 cloves of garlic, crushed 4 sprigs of thyme 200g portabella mushrooms, cleaned and left whole ¼ cup (60ml) tomato puree 1 bottle (750ml) red wine Steamed rice or cauli mash to serve
Method1 Preheat oven to 160C. 2 Dust steak cubes with the flour and season with salt and black pepper. Set aside. 3 Heat a heavy based saucepan or casserole dish, (one that can go into oven) add olive oil and quickly sear meat until well browned. Remove from pan and set aside. 4 Using the same pan, sauté the bacon, pickling onions, carrots, celery, garlic, thyme and mushrooms for a few minutes or until golden brown. 5 Return meat to saucepan, stir in tomato puree and wine and bring to the boil. 6 Cover casserole with a lid or foil and place into oven for 2-2 ½ hours or until meat is soft and tender, and sauce is slightly thickened. 7 Remove from oven and serve with cauliflower mash and steamed vegetables.