Beef Bourguignon (+ the Cheats Version!)
Snaked this recipe from one of my best mate's mum, then just made a few cheeky changes to make it my own.
Bourguignon ingredients:
1 kg beef chuck, cut into 3cm cubes/pieces
2 tablespoons extra virgin olive oil
60g grass-fed butter
10 baby onions
400g button mushrooms
3 rashers of bacon, sliced and diced
2 garlic cloves, crushed
1/4 cup coconut or tapioca flour
1 cup beef stock
1 cup dry red wine
2 bay leaves
3 teaspoons of dried/fresh oregano
Mash ingredients:
4 white potatoes, peeled and chopped into cubes
1/2 teaspoon of salt
1/2 teaspoon of pepper
Tablespoon of grass-fed butter
Method:
Heat half the oil in a skillet
Add the beef in batches, cooking until browned
Remove from the skillet
Add the remaining oil and butter to the same skillet, plus the mushrooms, onions, garlic and bacon
Stirring, cook until onions are lightly browned
Stir in the flour, heat until mixture is browned
Remove from the heat, and gradually stir in stock and wine
Continue stirring over heat until the sauce thickens
Return the beef and any juices to the skillet, then add the bay leaves and oregano
Simmer, covered and stirring occasionally, for about 2 hours until beef is tender
Shortly before you are ready to eat, add the chopped potatoes to a pot of boiling water and cook until soft
Once potatoes are soft, drain, then mash with the salt, pepper, and butter
Remove bay leaves from the bourguignonne mixture
Lay a few scoops of mash potato onto a plate/bowl
Top with a few scoops of the bourguignonne mixture and enjoy!
Cheats Method (no extra virgin olive oil necessary):
Add all bourguignon ingredients, minus the flour, to a slow cooker
Cook on low for 6-12 hours
Mix the flour with a little bit of water in a mug until it forms a paste, then stir this through the borguignonne mixture around 10-minutes before serving
Follow steps 11-15 from above!
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