Food 4 Life - Beef bourguignonne

Ingredients:

450g (1 lb) steak, cut into 2.5 cm, (1inch), pieces
1 x 15 ml (1tbsp) olive oil
1 medium onion, peeled and chopped finely
1 large carrot, peeled and chopped finely
1 – 2 garlic cloves, crushed
1 x 15 ml (1tbsp) plain white flour
1 x 15 ml (1tbsp) tomato puree
300 ml  (½ pt) red wine
300 ml  (½ pt) brown stock
bouquet garni, (parsley stalk, bay leaf, thyme)
seasoning

250 g (8 oz) shallots, peeled
125 g (4 oz) button mushrooms, washed and dried
1 x 15 ml (1tbsp) olive oil
150 ml (¼ pt) red wine
parsley to garnish.

Method:

Temperature:  Gas mark 5, 190°C, 375°F

 Heat the oil in a large non-stick wok or saucepan and fry the beef until lightly browned, remove with a slotted spoon and place in a casserole dish.

• Add the carrots, onions and garlic to the wok or saucepan and fry until the onions are a golden colour, add the flour and stir well, add to the meat.

• Pour the stock and red wine into the wok or saucepan, bring to the boil. Pour over the meat.

• Add the tomato puree, bouquet garni, salt and pepper to the casserole, stir well, cover and cook in a preheated oven for 11/2 to 2 hours.

• Heat half of the oil in a saucepan and fry the mushrooms until lightly browned and remove from the saucepan.

• Heat the rest of the oil and fry the shallots until browned, add the wine and cook until the shallots are just tender.

• When the meat is cooked, remove the bouquet garni, add the mushrooms and shallots, check seasoning and cook for a further 20 to 25 minutes.

• Sprinkle with chopped parsley and serve with vegetables and potatoes.