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
- Heat oil in a large saucepan on high heat. Add beef and cook until browned. Transfer to a plate and set aside.
- Reuce heat and add onion and mushrooms and cook, stiring, until golden.
- Stir in flour, tomato paste and cook for 1-2 minutes.
- Return beef to the pan and add water and Stock Pot and carrot.
- 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! 😛