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Beef
BEEF BOURGUIGNON
Serves 10 to 12
2 stems sage leaves
8 stems fresh thyme leaves
2 ½ kg gravy beef, cut into 3cm cubes
¼ cup plain flour
Salt and freshly ground black pepper
30g butter
¼ cup/ 60ml oil
12 to 14 small pickling onions, peeled
5 cloves garlic, finely chopped
200g speck or slab bacon, diced
500g button mushrooms, trimmed
⁄
cup tomato paste
1
3
3 cups/750ml red wine
2 cups beef stock
2 bay leaves
Beef Preparation
1.
Tie sage and thyme stems together firmly with
cooking string.
2.
Coat beef cubes in flour, salt and pepper.
Searing on the Stovetop with EasySear™ Pan
3.
Place EasySear™ Pan onto stovetop and preheat
for 3 minutes, add half the butter and 1 tablespoon
of the oil, heat a further 1 minute or until butter
is melted.
4.
Add a quarter of the beef cubes and cook until
golden brown, remove from pan and set aside. Add
a little more of the oil and butter if necessary and
repeat until all beef is browned. Remove from pan.
5.
Add 1 tablespoon oil to EasySear™ Pan, add onions,
garlic and speck or bacon and cook for about 4 to 5
minutes or until garlic is softened slightly and onions
are lightly browned, stirring occasionally.
6.
Add mushrooms and tomato paste and cook for 1
minute, stirring occasionally.
R13
BSC560_IB_FA_Issue5.indd 13
NOTE: All recipes use Australian Standard Measuring Cups and Spoons.
Slow Cooking
7.
Place EasySear™ Pan back into Slow Cooker base.
8.
Stir in red wine, stock, beef, sage and thyme bundle
and bay leaves, mix well.
9.
Cover with Lid, turn the Temperature Control Dial
to 'AUTO' setting and cook for 5 to 6 hours or
until beef is tender. Remove bay leaves, sage and
thyme bundle and discard. Season to taste with salt
and pepper.
10.
Serve with Potato or Parsnip Mash.
Setting variation: use the Low setting and cook for
7 to 8 hours or High setting for 4 to 4½ hours.
11/11/09 9:10 AM
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