This simple Beef Burgundy recipe is a great dish that can be done on the stove top or in your slow cooker. It has a strong vibrant taste that goes well with a side of mash, green beans and corn. If this is a little too strong for your kids use a little less wine and add the extra cup of water in the last step without the beef stock. It's super for freezing, especially when winter batch cooking!
Ingredients: Serves 4
- 1kg Diced Beef
- 250g Bacon
- 1 x Cup Of Water
- 1 x Small Onion
- 200g Of Cup Mushrooms
- 1/2 x Tablespoon Of Minced Garlic
- 1 X Cup Of Red Cooking Wine
- 3 x Tablespoons Of Corn Flour
- 3 X Tabelspoons Of Tomato Paste
- 3 x Beef Stock Cubes
Method:
1. Heat a pan on a medium heat.
2. Chunky cut bacon into approx 2cm x 2cm pieces and put into the pan. Cook until done and then remove putting into a larger container with a lid for later use.
3. Add 1 x cup of water to the pan and heat. Brown 1 kg of diced beef in this water. Remove beef and add it to the bacon container once browned (it doesn't have to be cooked right through yet) - keep the water in the pan.
4. Peel and chunky cut 200g of mushrooms. Dice 1 small onion. Add both to your pan. Next stir in 2 x crushed beef stock cubes, 1 cup of red wine, 3 tablespoons of tomato paste and 1/2 tablespoons of garlic. Bring to the boil stirring and then reduce to a very low simmer.
5. Add 3 tablespoons of corn flour to your beef and bacon container. Place the lid on an give it a good shake to lightly and evenly coat. Add into your pan, stirring continuously, on high to bring it to the boil and thicken your sauce. Reduce to a very low simmer again.
6. Make up another crushed beef stock cube in 1 cup of water. Add into your pan and stir in well. Keep on a low simmer for another 20-30 minutes, stirring occasionally.
Serve on mash potato or rice with some green beans and corn.
Tip – This is a great dish you can also do in a slow cooker. Once step 4 is complete transfer all to a slow cooker. Coat your beef and bacon in cornflour and add to the slow cooker with another crushed beef stock cube made up in 1 cup of water. Cook on a low heat for 4-6 hours or a high heat for 3-4 hours.