Beef Bourguignon(Donna)

Ingredient :

 

1kg beef cut into large chunks, 300g speak, cubed, 1/2cup extra virgin olive oil, 2carrots,peeled, halved and sliced, 2celery stick- leaves intact, haaved then sliced, 1 leek, halved and slice, 1 onion, peeled and chopped 5 shallorts - halved, 10 sprigs of thyme, 7 baby leaves, 1 bunch of parsly, 1/2 litre red wine, brought to the boil and simmered to remove acidity, salt& pepper to taste, 300g button mushrooms

 

 

 

Method :

 

Heat oil in a pan over med-high heat

Seal the beef in batches until goldem brown then drain and set aside - reserve the oil.   Repeat until all beef is sealed - reseve oil.

using the same pan and oil as the the beef, add all vegetable except the mushroom and cook for 5-8 minutes.

Place meat in a large casserole dish, top with the vegetables, bay leaves, thyme and speck. Stir to combine.

pour red wine over the beef and vegetables, saeson with salt and pepper and cover with lid.

place on the stove and bring to the boil, then reduce heat to very low and cook for 40 minutes.

While the bourguigon is cooking prepare the mushrooms, stir through and cook for a further minutes. Sprinkle with chopped parsley.

Serve with mashed potatoes and bread.

Carrot puree.

Add chopped carrots to pot, cover with cold water and bring to the boil.

Add salt and cook until just soft.

Pass through tamis, fine sieve or hand blender.