By now you've all established that I love food. So today I thought I'd give you something that's a little more complicated to make but is so yummy that it's worth the prep and cook time of two hours and forty-five minutes. Ladies and gentlemen, I present Boeuf Bourguignon.
What You Need
280g baby brown onions
2 tablespoons olive oil
2kg gravy beef, trimmed, chopped
30g butter
2 cloves garlic, crushed
4 rindless bacon slices (260g), chopped coarsely
400g button mushrooms, halved
¼ cup (35g) plain (all-purpose) flour
1¼ cups (310ml) beef stock
2½ cups (625ml) dry red wine
2 bay leaves
2 sprigs fresh thyme
½ cup coarsely chopped fresh flat-leaf parsley
What You Do
1) Peel onions, leaving root end intact so onion remains whole during cooking.
2) Heat oil in a large flameproof dish; cook beef, in batches, until browned. Remove from pan.
3) Add butter to dish; cook onions, garlic, bacon and mushrooms, stirring, until onions brown lightly.
4) Sprinkle flour over onion mixture; cook, stirring, until flour mixture thickens and bubbles. Gradually add stock and wine; stir over heat until mixture boils and thickens.
5) Return beef and any juices to dish, add bay leaves and thyme; bring to the boil. Reduce heat; simmer, covered, about 2 hours or until beef is tender, stirring every 30 minutes. Remove from heat; discard bay leaves. Stir in parsley.
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