What haven’t I done before?
I haven’t made beef bourguignon before – wow, it’s incredible! It’s basically beef, garlic and shallots cooked in red wine so you can’t really go wrong but it is such a rich delicious dish. Serve with a glass of red wine…just saying…
Ingredients (serves 2):
400g x Braising steak, diced
1 x Red onion, diced
3 x Garlic cloves, diced
1 x Tbsp thyme
1 x Bay leaf
8 x Shallots, diced in half
2 x Field mushrooms (or 6 regular mushrooms), diced
1 x Whole green chilli
4 x Slices of bacon
1.5 x Tbsp gluten free flour
1 x Large glass of red wine (plus one for you…to drink)
Salt and pepper
Olive oil (or your preferred cooking oil)
- Pre-heat the oven to 180 degrees Celsius.
- Heat a good glug of oil in a pan and add salt and pepper (to taste). Put in all the steak and make sure the meat is brown on all sides (but don’t overcook). When the meat is brown you need to remove it and put it on a plate with kitchen roll on to soak up the fat.
- Add the onion to the hot pan and sauté for a couple of minutes until golden brown.
- Add the meat to the pan – stir in 1.5 tablespoons of flour and make sure the meat is covered. Add in a large glass of red wine.
- Simmer for a couple of minutes and then add the garlic, thyme and bay leaf – give it a good stir and take off the heat. Pop in a casserole dish.
- In the same pan, fry off the shallots in oil for a couple of minutes and then add in the bacon and mushrooms – you only need to cook for 3-5 minutes as they will be added to the casserole and cooked for a further hour.
- Add the shallots, bacon and mushrooms to the casserole and give it a good mix. Then chuck the whole chilli on top.
- Cover and pop in the over for an hour – stir at 30 minutes, re-cover and put back in the oven for the remaining 30 minutes.
- Serve with new potatoes, fresh bread or rice (natural yoghurt is also great with it).