A Redman family favourite, Winnie Redman’s beef bourguignon recipe is moreishly good on a cold winter’s night. Enjoy with creamy mashed potato, some green veg and a glass of Redman Cabernet Sauvignon.
175g rindless bacon rashers, chopped
900g chuck steak, cut into 2.5cm cubes
2 Tbsp plain flour
3 Tbsp sunflower oil
2 Tbsp butter
2 garlic cloves, crushed
2 1/3 cups mushrooms, sliced
450ml red wine
150ml beef stock
1 bay leaf
2 sprigs each of fresh thyme, parsley and marjoram
Salt and ground black pepper
- Preheat the oven to 160c. Heat a large flameproof casserole, then add the bacon and cook, stirring occasionally, until the pieces are crisp and golden brown.
- Season the flour with salt and pepper and use to coat the meat. Use a slotted spoon to remove the bacon from the casserole dish and set aside. Add the oil, then brown the beef in batches and set aside with the bacon.
- Add the butter to the casserole dish and cook the shallots and garlic until they are beginning to colour, then add the mushrooms and cook for a further 5 minutes. Return the bacon and beef to the casserole and stir in the wine and stock. Tie the herbs together with some kitchen string and add to the casserole.
- Cover and cook in the oven for 1.5 hours, or until the meat is tender, stirring once or twice during the cooking time. Season to taste and serve.
Image source: BBC