Beef bourguignon that wasn’t

I was looking for a hearty meal I could cook on the weekend and enjoy all week long… My original recipe was for Beef Bourguignon. This is a stew originating from the Burgundy region of France prepared with beef braised in red wine and beef broth, flavoured with garlic, onions and mushrooms. However I didn’t have any red wine so the modified recipe is probably only a beef stew. Never mind, bourguignon next time?

Beef stew (serves 4)


  • Olive oil
  • 600g chuck steak, diced
  • 3 white onions
  • 300g button mushrooms, halved
  • 2 tbsp plain flour
  • 2 tbsp tomato paste
  • 2 c water
  • 1 Continental Stock Pot
  • 3 carrots, diced
  1. Heat oil in a large saucepan on high heat. Add beef and cook until browned. Transfer to a plate and set aside.
  2. Reuce heat and add onion and mushrooms and cook, stiring, until golden.
  3. Stir in flour, tomato paste and cook for 1-2 minutes.
  4. Return beef to the pan and add water and Stock Pot and carrot.
  5. Simmer, covered for 40 minutes then remove lid for a further 20 minutes.

Sorry there are no pictures. I was in too much of a hurry but surfice to say it looks like beef stew! 😛

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