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Beef Bourguignon


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  • 600g Shin of Beef
  • diced
  • 12 button onions
  • 20 button mushrooms
  • 1 large onion
  • chopped
  • 80g fatty bacon
  • 1 bottle of red burgundy
  • 3 garlic cloves
  • crushed
  • 2 bay leaves
  • 200ml beef stock


servings 2
Level of difficulty Easy
Preparation time 5mins
Cooking time 180mins
Cost Average budget


Step 1

Beef Bourguignon - Step 1

Brown the beef in oil and butter in a heavy casserole.

Remove, set aside and add button onions. Brown them lightly then add button mushrooms. When golden, remove and set aside.

Add a large onion, peeled and chopped, to the pan with the fatty bacon cut into short, thick strips. When browned, return the beef to the pan with lightly crushed garlic, bay leaves, wine and stock.

Season and simmer slowly for 2 hours, or until the meat is tender.

Add the onions and mushrooms and continue cooking for 30 minutes.

Do not add the button onions and mushrooms until late in the cooking process to prevent them from breaking up. Serve with mash

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