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    Saturday, October 17, 2015

    30-minute beef bourguignon Recipe

    30-minute beef bourguignon Recipe
        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

        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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    Item Reviewed: 30-minute beef bourguignon Recipe Rating: 5 Reviewed By: Mrs. Chef
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