Boeuf Bourguignon (Beef Stew)

A hearty, traditional French beef stew, served on a bed of creamy mashed potatoes.

Serves 6 | Takes 1 hr 15

Ingredients

1.5kg beef chuck, cut into bite-size cubes

60ml cake flour

30ml olive oil

30ml butter

250g diced bacon

1 celery stick, thinly sliced

2 handfuls pickling onions, peeled

500g baby carrots, peeled

250ml red wine or beef stock

500ml beef stock

2 rosemary sprigs

handful parsley, chopped

mashed potatoes, to serve

Method

Preheat oven to 200°C. Lightly coat meat in seasoned flour. Heat the oil in a large ovenproof casserole on medium high. Brown the meat in batches. Season and set aside.

Add the butter, bacon, celery, onions and carrots and sauté. Return the meat to the casserole and add the wine (or stock), stock and rosemary and bring to boil, stirring to loosen any browned pieces stuck to the base of the casserole.

Cover and bake for about 1 hour until tender. Season and mix in the parsley. Serve with mashed potatoes.

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