Making a hearty and warming stew doesn't demand hours wasted in the kitchen. This simple and delicious recipe can be made in about an hour. Perfect for a weeknight supper with a large glass of red.
Quick Beef Bourguignon
- 2 litres of good chicken stock
- 1 bottle of red wine
- 1 tsp tomato puree
- 1 carrot
- 4 cloves of garlic
- 1 sprig of thyme
- 100g smoked streaky bacon
- 75g butter
- 400g whole peeled shallots
- 100g baby button mushrooms
- 4 rump steaks 125g each (from your local butcher cut into generous sized cubes)
- Olive oil
- 2 slices of white bread
- 50g parsley chopped
To make the sauce simply combine the stock, wine, tomato puree, carrot, garlic and thyme and any shallot trimmings you have into one large pan. Reduce the whole amount by ¾ until you have the sauce consistency you require.
Cut the bacon into lardons and place into a bowl.
In a large pan add the butter and allow to get foaming hot, add all of the peeled shallots and bacon lardons and cook for 10 minutes on a medium heat setting, then add the mushrooms and cook for a further 2-3 minutes.
Season with salt and pepper and pour in the finished red wine sauce, then put to one side.
In a hot pan cook the diced steaks to your liking. Also at this point cook the croutons in hot olive oil until golden brown on both sides season with salt and drain on kitchen paper.
Once the steaks are cooked add them to the hot sauce and check the dish for seasoning adjusting if necessary. Add the chopped parsley at the last minute
Finish with the cooked croutons that have been dipped into the hot sauce then into some of the chopped parsley.
20 - 30 minutes
Each serving contains: Calories, 759; Sugar, 9g; Fat, 39g; Salt, 3g
Recipe extract from UKshallot.com
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