french

One Pot Wonder Beef Bourguignon

One Pot Wonder Beef Bourguignon

Living through three Dutch winters was a mighty challenge for my Australian blood. One could say it was without a shadow of a doubt the worst part of living in Europe. OK, sure the winter markets, cosy fire places and red wine sounds like a warm rug over you but I assure you I complained A LOT!

It was during these times that I longed for one layer of clothing, watermelon, floating in the ocean and all the goodness that comes from an Australian summer.

Now how the tables have turned. I now dread walking outside, dream of a crisp breeze and (dare I say) MISS my winter clothes! but alas… I have reached a healthy medium. This medium comes in the form of cranking the aircon, closing the curtains, putting on leggings and making slow cooked pots of winter goodness.

So here you have it. My beef bourguignon. After much research into ALL the recipes out there from basically every blogger and every chef in the world it seems this is my fusion of the best bits of each.

One Pot Wonder Beef Bourguignon

Serves 3

One Pot Wonder Beef Bourguignon

Ingredients

  • Olive oil
  • 2 heaped tbs plain flour
  • 600-700g chuck steak
  • 4 rashes bacon, diced
  • 1 large brown onion, quartered
  • 5 garlic cloves, crushed
  • 1 carrot, chopped
  • 1tbs dried thyme
  • 1 bottle of red wine
  • Salt and pepper
  • Handful of button mushrooms
  • Handful of chopped parsley

Mashed potato to serve!

Method

Cut the beef into large chunks then pop in a big bowl and cover with the plain flour.

Get a big pot on the biggest heat you have and drizzle generously with olive oil – around 4-5tbs. Once the pot is super hot add the beef, shaking off the excess flour as you go. Leave to char/brown off on all sides. Throw away any excess flour from the bowl then transfer the browned meat back into the bowl and leave aside.

Now pop the bacon, onion, garlic and carrot into the pot and fry around until the bacon crisps up then pop the beef back into the pot along with the thyme and bottle of wine. Season generously with salt and pepper and bring to a rapid boil.

Move the pot over to lowest burner you have, half cover with a lid and leave to gently simmer for 1.5-2 hours or until the beef starts to fall apart. Stir every now and then. With 30 minutes to go, add the mushrooms to the pot. This is when I made my mash.

Have a taste to make sure it doesn’t need more salt and pepper then stir through the chopped parsley and eat up with the mashed potato. Bon appetit!