Beef Bourguignon
Prep Time: 25 mins
Cooking Time: 2 hours 20 mins
Ingredients
600g rose veal blade steaks
Harry’s Paddock Organic Hellfire Wheat flour
Olive oil
Knob of Jersey Girl butter
10 Sandy Creek Produce eschallots, sliced
10 button mushrooms, sliced
2 brown onions, peeled and diced
250g bacon, diced
4 Sandy Creek Produce large carrots, cut into thick batons
4 Harry’s Paddock garlic cloves, smashed
2 good sprigs of Sandy Creek Produce thyme
2 or 3 bay leaves
350ml Barney Creek Vineyard shiraz (or any good quality red wine)
200ml beef or chicken stock
Method
Step 1
Preheat oven to 150°C
Step 2
Thinly coat a heavy-based Dutch oven style pan with a mixture of oil and butter. Dust the veal steaks with flour and fry over a low-moderate heat until lightly browned. Set the meat aside and fry the onion and bacon until the onion has softened.
Step 3
Return the steaks to the pan, spreading evenly across the base before adding the carrots, garlic, thyme, bay leaves, wine and stock. Bring the liquid just to the boil before putting on the lid and cook in the oven for two hours.
Step 4
In a separate pan, cook the shallots and mushrooms until both have softened. Add these to the pan after it has been removed from the oven and cook over a low-moderate heat for another 20 minutes with the lid off to cook off the alcohol fumes and slightly thicken the sauce.
Enjoy with mashed potatoes or your choice of sides