Recipe: Boeuf bourguignon

By Angela Casley

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Boeuf Bourguignon. Photo / NZH
Boeuf Bourguignon. Photo / NZH

Serves 4

• 1kg beef chuck steak, cut in 3cm chunks
• Flour for dusting
• 3 Tbsp oil
• 150g bacon, diced
• 12 baby onions
• 2 clove garlic, chopped
• 2 carrots, large diced
• 2 sprigs thyme
• 2 bay leaves
• 150g button mushrooms
• 1 Tbsp flour
• ½ bottle red wine
• Salt and pepper, to taste
• Chopped parsley, to serve


1. Preheat an oven to 160C.

2. In a plastic bag or bowl dust the meat with the flour. Heat 2 tablespoons of oil in a frying pan, brown the meat in batches and place in a casserole dish.

3. Add the rest of the oil to the pan, and brown the bacon, onions, and garlic. Place in the casserole dish.

4. Add the carrots, thyme, bay leaves and mushrooms. Toss through the flour. Add the wine, salt and pepper. Stir well, cover then cook for 1 hours. Check the meat is tender. It may need another 15-30 minutes.

5. Garnish with plenty of chopped parsley, and serve with fettuccine.

- VIVA

- NZ Herald

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