Bourgundy beef stew

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Preparation time: 15 minutes
Cooking time: 2 hours

Serves: 4


1 kg beef in 2cm cubes
4 tbsp flour
0.5 tsp salt
0.25 tsp pepper
2 tbsp oil
3 chopped carrots (not too small)
2 gloves garlic
1 cup beef stock
1 cup red wine
2 bay leaves
1/2 tsp thyme
0.5kg mushrooms
0.25kg chopped unions


- Mix flour, salt and pepper and toss the beef around in it
- Brown the beef over medium high heat with 1 tbsp oil.
- Remove the beef, add oil, carrots, garlic and cook for 3 mins
- Return the beef, add stock, wine and spices.
- Boil, but then reduce heat, cover and simmer for an hour
- Add unions and mushrooms and summer for 30 minutes
- Before serving, remove the bay leaves

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