Beef burgundy

Babiche Martens

When you arrive at a potluck dinner you don’t want to spend your time in the kitchen, so a precooked dish is best for the occasion. This beef burgundy is perfect; place it straight into a warm oven until needed. It will stretch to feed a crowd and is impossible to mess up. I love it with pappardelle, and some parmesan cheese on top, but for your potluck keep it simple — a sprinkle of parsley will do the trick.

Ingredients

2 Tbsp	Oil
12	Shallots, peeled
2 cloves	Garlic, crushed
2	Carrots, chopped roughly
600 g	Chuck steaks, cut into 3cm cubes (Main)
500 ml	Red wine
1 cup	Beef stock
1 cup	Passata
3 stalks	Thyme
½ tsp	Mixed herbs
200 g	Button mushrooms, whole
4	Field mushrooms
2 Tbsp	Flour, mixed with 20g melted butter
½ cup	Chopped parsley

Directions

1. Preheat oven to 160C.
2. Heat oil in a frying pan or ovenproof casserole dish. Add shallots and toss until they are nicely browned. Add garlic and carrots, tossing for 2-3 minutes. Remove and place into casserole dish.
3. In the same pan add beef in two batches, searing on all sides. Add this to shallots. Add wine, stock, passata, thyme and mixed herbs. Cover and place in oven for 1 hour.
4. Remove from oven, stir and add mushrooms. Return to oven for another 40 minutes or until meat is tender.
5. To thicken sauce add a little juice to flour and butter mix, then pour it into casserole. Heat and stir until thickened. Season with salt and pepper.
6. Stir through the chopped parsley and serve with hot green vegetables and pasta or mash.

More of Angela's pot luck dishes

• Lamb shank ragout
• 4 bulb garlic chicken