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30-minute beef bourguignon

“I love the flavours of a hearty beef bourguignon but sometimes you just want it ‘now!’ This quick version still has a rich depth of flavour, but comes together in a flash.” – Valli Little

0:05To Prep 0:25To Cook 14INGREDIENTS EASYDIFFICULTY 4SERVINGS
30-minute beef bourguignon

Ingredients

  • 8 eschalots
  • 2 tablespoons olive oil
  • 20g unsalted butter
  • 500g beef eye fillet, cut into 4cm pieces
  • 4 thick slices flat pancetta, rind removed, chopped
  • 250g small Swiss brown mushrooms
  • 2 garlic cloves, crushed
  • 2 bay leaves
  • 2 fresh thyme sprigs, leaves chopped
  • 2 teaspoons tomato paste
  • 2 teaspoons plain flour
  • 1/2 cup (125ml) red wine
  • 1 1/2 cups (375ml) beef stock
  • Mashed potato and wild rocket leaves, to serve