Operating instructions

31
BEEF, PORK, VEAL AND LAMB
BEEF BOURGUIGNON
Serves 8
INGREDIENTS
2 stems sage leaves
8 sprigs fresh thyme leaves
2.5kg gravy beef, cut into 3cm cubes
¼ cup plain flour
Salt and freshly ground black pepper
¼ cup olive oil
8 small pickling onions, peeled
4 cloves garlic, finely chopped
200g speck or slab bacon, diced
500g button mushrooms, trimmed
2 tablespoons tomato paste
2 ½ cups red wine
1 1⁄3 cups beef stock
2 bay leaves
METHOD
1. Tie sage and thyme stems together
firmly with cooking string.
2. Coat beef cubes in combined flour, salt
and pepper, shaking off any excess.
3. Heat half the oil in a large non-stick pan
over medium high heat and cook beef
in batches until golden brown, remove
from pan and place into the removable
crockery bowl. Add a little more of the oil
and repeat until all beef is browned.
4. Add remaining oil to pan and cook
onions, garlic and speck or bacon and
cook for 4- 5 minutes or until garlic is
softened slightly and onions are lightly
browned.
5. Add mushrooms and tomato paste and
cook for 1 minute, stirring occasionally.
6. Stir in red wine and simmer until
reduced by half. Pour into removable
crockery bowl along with stock, sage and
thyme bundle and bay leaves, mix well.
7. Cover with lid and set on LOW 6-8
hours, MEDIUM 5-6 hours or HIGH 4-5
hours, or until beef is tender. Remove
bay leaves, sage and thyme bundle and
discard. Season to taste with salt and
pepper.
Serve with Potato or Parsnip Mash.