30-minute beef bourguignon Recipe
Ingredients
2 bay leaves
2 fresh thyme sprigs, leaves chopped
2 teaspoons tomato paste
2 teaspoons plain flour
1/2 cup (125ml) red wine
1 1/2 cups (375ml) beef stock
Mashed potato and wild rocket leaves, to serve
8 eschalots
2 tablespoons olive oil
20g unsalted butter
500g beef eye fillet, cut into 4cm pieces
4 thick slices flat pancetta, rind removed, chopped
250g small Swiss brown mushrooms
2 garlic cloves, crushed
30-minute beef bourguignon Recipe
Method
Step 1
Fill a saucepan with water and bring to the boil over high heat. Blanch the eschalots for 5 minutes or until just tender, then drain and set aside.
Step 2
Heat 1 tablespoon oil in a large deep frypan over medium-high heat. Cook the eschalots, turning, for 2-3 minutes until golden. Remove from pan and set aside.
Step 3
Add the butter and remaining 1 tablespoon oil to the pan. Add the beef, in batches and cook, turning, for 3-4 minutes until browned all over. Remove from pan and set aside.
Step 4
Reduce heat to medium, add the pancetta, mushrooms, garlic, bay leaves and thyme, and cook, stirring, for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute, then add the flour and cook for a further 1 minute or until combined. Stir in the wine and cook for 2 minutes or until slightly thickened. Add the stock, whisking to combine, then return the eschalots to the pan. Cook for 6-8 minutes until slightly reduced and thickened. Return the beef to the pan and simmer for a further 2 minutes or until warmed through.
Step 5
Serve with mashed potato and garnished with rocket leaves.
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