BEEF BOURGUIGNON

This winter warmer is designed to feed a family, simply cut back on ingredients of you are only cooking for two.

Method

Pre-heat oven to 180 degrees.

Place a tray in the oven with the pearl onions and one cup of water. Cook for 45 minutes and remove from the oven.

Adjust oven temperature to 160 degrees.

Heat olive oil in a large casserole dish on the stove top, add diced onion, garlic, carrot, leek and bacon to the pan. Cook stirring often for ten minutes, or until the vegetables are very soft.

In a separate bowl add the flour and season. Toss the diced beef in the flour mixture and add to the casserole dish on the stove. Add the tomato paste, red wine, dried oregano and stock, stir well and bring to a simmer.

When the dish is simmering, taste and add seasoning and the herbs. Cover with a lid and place in the oven for 3½ hours until the meat is easily pierced.

Remove the liquid from the dish, place into a saucepan and reduce to two cups on the stove.

While the liquid is reducing, cut the mushrooms into quarters and sauté in butter. Once cooked remove from heat and set aside.

Peal the pearl onions and combine with the beef, liquid reduction and the mushrooms.

Check the seasoning and serve with mashed potatoes and seasonal vegetables.

Ingredients

6 slices bacon, diced*

0.8kg beef, cut into 2 inch chunks

2 cloves garlic, crushed

1 carrot, diced

1 large onion, diced

1 leek, diced*

500g mushrooms*

2 Tbsp butter*

2 Tbsp flour*

3 cups red wine*

3 cups beef stock*

1 Tbsp tomato paste*

1 tsp dried oregano*

1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)

16 small pearl unions, unpeeled

Olive oil*

*may not be included in your Market Box