Preparation time: 30 minutes
Cooking time: 2½ hours
1kg braising steak, cut into bite-sized pieces
⅓ cup olive oil
200g pink shallots, peeled and halved
250g button mushrooms, halved
1 brown onion, peeled and diced
1 carrot, peeled and diced
1 celery stick, diced
250g smoked bacon, chopped
2 cloves garlic, crushed
¼ cup plain flour
2 cups (500ml) dry red wine
2 cups (500ml) beef stock
4 sprigs thyme
2 bay leaves
Salt flakes and freshly ground black pepper
Season diced beef with salt and pepper.
Heat 2 tablespoons olive oil in a large heavy-based casserole dish or saucepan (with a lid for later) over a medium-high heat. Add beef in batches and cook until well browned on all sides. Remove and set aside.
Heat 1 tablespoon oil and cook the shallots and mushrooms in batches for 5 minutes each or until browned. Remove and set aside.
Add remaining oil, onion, carrot, celery and bacon, stirring to combine. Cook for 5 minutes or until golden but not crisp, stirring occasionally. Add the garlic and flour for the final minute of cooking.
Return the beef to the pan with the wine, stock, thyme and bay leaves, stirring to combine. Slowly bring to the boil, then reduce heat to low and simmer, covered, for 1.5 hours. Return the shallots and mushrooms to the pan and cook for a further 30 minutes or until meat is tender.
Serve beef bourguignon with baby new potatoes, tossed with a little butter and chopped parsley, or creamy mash potato and steamed green beans.
The Adelaide Central Market has a range of events planned for this Friday and Saturday to celebrate Bastille Day – details here.
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