Beef Bourguignon

Main Course
Serves 6 

1 protein | 2 vegetable                                                                         

Ingredients:

• 750 g topside or round steak, cubed
• Plain flour, seasoned with salt and pepper
• 3 rashers bacon, rind and fat removed
• Cooking oil spray
• 12 pickling onions
• 250 ml red wine
• 500 ml salt-reduced beef stock
• 1 tsp dried thyme
• 200 g button mushrooms
• 2 bay leaves

1. Lightly toss the beef in seasoned flour, shaking off the excess. Cut bacon into 2cm squares.
2. Heat large pan over medium heat, spray with oil and cook bacon quickly. Remove bacon and add beef in batches, browning well. Remove and set aside.
3. Add onions to pan and cook until golden. Return bacon and meat to pan with remaining ingredients. Bring to boil, then reduce heat and simmer, covered, for 1 ½ hours, or until the meat is very tender, stirring occasionally.
4. Remove bay leaves and serve with steamed vegetables.