Beef BourguignonMay 24, 2022 2:55 am
- 1.6kg braising steak, cut into
- large chunks
- 3 bay leaves
- small bunch thyme
- 2 bottles cheap red wine
- 2 tbsp oil
- 3 large or 6 normal carrots, cut
- into large chunks
- 2 onions, roughly chopped
- 3 tbsp plain flour
- 1 tbsp tomato purée
STEP 1. Tip 1.6kg braising steak, cut into large chunks, into a large bowl with bay leaves, thyme, 2 bottles of red wine and some pepper, cover and leave in the fridge overnight.
STEP 2. Heat the oven to 200C/180C fan/gas
STEP 3. Place a colander over another large bowl and strain the marinated meat, keeping the wine
STEP 4. Heat 1 tbsp oil in a large frying pan, brown the meat in batches, transferring to a plate once browned. When all the meat is browned, pour a little wine into the now-empty frying pan and bubble to release any caramelised bits from the pan.
STEP 5. Heat 1 tbsp oil in a large casserole and fry 3 large carrots, cut into large chunks, and 2 roughly chopped onions until they start to colour. Stir in 3 tbsp plain flour for 1 min, then add 1 tbsp tomato purée.
STEP 6. Add the beef and any juices from the frying pan along with the rest of the wine and herbs. Season and bring to a simmer. Give everything a good stir, then cover.
STEP 7. Transfer to the oven and bake for 2 hrs until the meat is really tender. Then it is ready to serve.
This is also a great meal to freeze for up to 3 months.