Description
Enjoy a lighter twist on the classic beef bourguignon, featuring tender beef simmered in a rich red wine gravy with wholesome vegetables. This one-pot dish is the perfect comforting meal, ideal for cosy family dinners or entertaining friends.
Syns: 2.5 per portion
Ingredients
Spray oil
3 celery stalks, finely chopped
3 bacon medallions (fat removed), finely chopped
12 shallots, peeled
600g (1lb 5 oz) lean diced beef
4 garlic cloves, crushed
2 tablespoons cornflour
150ml (1/4 pint) red wine
600ml (20 fl oz) hot beef stock
3 tablespoons tomato puree
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon coarse ground salt
1 teaspoon cracked black pepper
2 tablespoons dark soy sauce
4 carrots (total weight about 350g/12 oz), peeled and sliced
250g (9oz) chestnut mushrooms, halved or quartered if large
650g (1lb 7 oz) baby potatoes, larger ones haled so all are roughly the same size
Parsley leaves, chopped, to serve
Instructions
1. Preheat the oven to 200ºC/ 180ºC fan (400ºF), Gas Mark 6.
2. Spray a large flameproof casserole dish (with a lid) with oil and stir-fry the celery, bacon and shallots over a medium heat for 3 minutes. Add the beef and garlic and stir-fry for a further 5 minutes to sear the outside of the beef.
3. Stir the cornflour through, then add the wine, hot stock, tomato puree, thyme, rosemary, salt and pepper, soy sauce, carrots and mushrooms to the pan. Gently mix everything together and bring up to a simmer. Place the lid on the pan and put onto the middle shelf of the oven for 1 hour.
4. After 1 hour, give everything a stir, add the baby potatoes to the pan, replace th lid and cook for 1 more hour.
5. Serve scattered with chopped parsley.
Notes
If you like, you can add swede or parsnip to this ins step 4 at the same time as the potatoes to add filling powder. You could also substitute those new potatoes for sweet potatoes or butternut squash, if you prefer.
- Prep Time: 20 minutes
- Cook Time: 2 hours 10 minutes
- Category: Comfort food
- Method: Easy
- Cuisine: French