Beef Bourguignon
Ingredients:
2 1/2 tablespoons macadamia oil
1.5kg stewing steak, trimmed, cut into 5cm pieces
1 large brown onion, finely chopped
200g shortcut rindless bacon, halved lengthways, cut into 1cm strips
2 garlic cloves, finely chopped
1 cup red wine
1/2 beef, chicken or vegetable stock
1 tablespoon tomato paste
16 small pickling onions, peeled ( Leave a little root attached to each pickling onion to prevent them falling apart during cooking.)
400g small button mushrooms
Heat 2 tablespoons oil in a large, heavy-based casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
Reduce heat to medium. Heat remaining oil in dish. Add brown onion and bacon. Cook, stirring, for 6 minutes or until onion has softened.
Add garlic. Cook for 1 minute.
For slow cooking:
Place browned meat, sautéed onion, bacon and garlic and remainder of ingredients and place in slow cooker. Cook on low for 6 hours or until meat is tender.
For stove top:
Return beef and juices to pan. Add wine. Bring to the boil.
Add stock and tomato paste. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour and 15 minutes. Add pickling onions and mushrooms.
Cook, covered, for 30 minutes or until meat and onions are tender. Season with salt and pepper. Serve.
Recipe from Taste.com.au
2 1/2 tablespoons macadamia oil
1.5kg stewing steak, trimmed, cut into 5cm pieces
1 large brown onion, finely chopped
200g shortcut rindless bacon, halved lengthways, cut into 1cm strips
2 garlic cloves, finely chopped
1 cup red wine
1/2 beef, chicken or vegetable stock
1 tablespoon tomato paste
16 small pickling onions, peeled ( Leave a little root attached to each pickling onion to prevent them falling apart during cooking.)
400g small button mushrooms
Heat 2 tablespoons oil in a large, heavy-based casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
Reduce heat to medium. Heat remaining oil in dish. Add brown onion and bacon. Cook, stirring, for 6 minutes or until onion has softened.
Add garlic. Cook for 1 minute.
For slow cooking:
Place browned meat, sautéed onion, bacon and garlic and remainder of ingredients and place in slow cooker. Cook on low for 6 hours or until meat is tender.
For stove top:
Return beef and juices to pan. Add wine. Bring to the boil.
Add stock and tomato paste. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour and 15 minutes. Add pickling onions and mushrooms.
Cook, covered, for 30 minutes or until meat and onions are tender. Season with salt and pepper. Serve.
Recipe from Taste.com.au