Name: Beef burgundy
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: 300 gram baby brown onions; 2 tablespoon olive oil; 2 kilogram gravy beef, trimmed, chopped coarsely; 30 gram butter; 4 rindless bacon rashers, chopped coarsely; 400 gram button mushrooms, halved; 2 clove garlic, crushed; 1/4 cup (35g) plain flour; 1 1/4 cup (310ml) beef stock; 2 1/2 cup (625ml) dry red wine; 2 bay leaves; 2 sprigs fresh thyme; 1/2 cup coarsely chopped fresh flat-leaf parsley

Ingredients

300 gram baby brown onions

2 tablespoon olive oil

2 kilogram gravy beef, trimmed, chopped coarsely

30 gram butter

4 rindless bacon rashers, chopped coarsely

400 gram button mushrooms, halved

2 clove garlic, crushed

1/4 cup (35g) plain flour

1 1/4 cup (310ml) beef stock

2 1/2 cup (625ml) dry red wine

2 bay leaves

2 sprigs fresh thyme

1/2 cup coarsely chopped fresh flat-leaf parsley

Method

1.Peel onions, leaving root end intact so onion remains whole during cooking.

2.Heat oil in large flameproof dish; cook beef, in batches, until browned.

3.Add butter to dish; cook onions, bacon, mushrooms and garlic, stirring, until onions are browned 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. Return beef and any juices to dish, add bay leaves and thyme; bring to the boil.

5.Reduce heat; simmer, covered, about 2 hours or until beef is tender, stirring every 30 minutes.

6.Remove from heat; discard bay leaves. Stir in parsley.

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Ingredients

Method

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